APPLE TARTS WITH ICE CREAM PART 1



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