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Name: Apple Tarts with Ice Cream Part 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Caramel ice cream:; (see part 2 for more); 6 lg Cooking apples (like; 1 Egg, lightly beaten; 2/3 c Sugar; 1 1/2 lb Puff pastry dough; 8 Egg yolks; 1/4 c Caramel sauce:; 1 c Sugar; 3 tb Calvados; 3 tb Unsalted butter, cut in; Newton, Pippin,; Small pieces; 3/4 c Whipping cream; Granny Smith); 1/3 c Sugar; 4 1/2 tb Butter

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INGREDIENTS

Caramel ice cream:
(see part 2 for more)
6 lg Cooking apples (like
1 Egg, lightly beaten
2/3 c Sugar
1 1/2 lb Puff pastry dough
8 Egg yolks
1/4 c Caramel sauce:
1 c Sugar
3 tb Calvados
3 tb Unsalted butter, cut in
Newton, Pippin,
Small pieces
3/4 c Whipping cream
Granny Smith)
1/3 c Sugar
4 1/2 tb Butter

Servings

INSTRUCTIONS

SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)

NOTES

Alert editor

Apple Tarts with Ice Cream Part 1

Caramel ice cream:
 (see part 2 for more)
6 lg Cooking apples (like
1 Egg, lightly beaten
2/3 c Sugar
1 1/2 lb Puff pastry dough
8 Egg yolks
1/4 c Caramel sauce:
1 c Sugar
3 tb Calvados
3 tb Unsalted butter, cut in
 Newton, Pippin,
 Small pieces
3/4 c Whipping cream
 Granny Smith)
1/3 c Sugar
4 1/2 tb Butter

SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET SAUVIGNON,  1978.  Preheat oven to 325.  Roll out 1/2 dough until 1/8-in. thick and  line six individual tart pans. Peel, core, and thinly slice the apples.  Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until  golden.  Sprinkle sauteing apple slices with sugar. Meanwhile, warm  Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for  a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices.  Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each  tart.  Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out  remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart  shells.  Cut design in center of each top with cookie cutter; place on top  of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in  preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream.  (see part 2 for sauce and ice cream)

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 6 Servings

Calories: 2092
Calories from Fat: 925 (44%)

Amt Per Serving		% DV

	Total Fat 102.7g	137 %
	Saturated Fat 35.4g	177 %
	Monounsaturated Fat 48.8g
	Polyunsanturated Fat 13.6g
Cholesterol 2270.8mg		699 %
Sodium 1179.4mg		41 %
Potassium 279.3mg		7 %
Total Carbohydrate 257.8g		76 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 256.1g
Protein 37.3g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2092

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