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vahchef@vahrehvah.com
| Author | Vahchef | Servings | 0 persons |
|---|---|---|---|
| Published | October 09, 2007 | Cooking Time | 1 hour |
| Main Ingredient | Apple | Preparation Time | mins |
| Description |
Recipe of Apple tarts with ice cream
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Puff pastry dough | 1 1/2 | Lbs |
| Cooking apples | 6 | Large |
| Butter | 4 1/2 | Tablespoons |
| Sugar | 1/3 | Cup |
| Calvados | 3 | Tablespoons |
| Egg lightly beaten | 1 | Numbers |
| Caramel sauce | 1/4 | Cup |
| Sugar | 1 | Cup |
| Whipping cream | 3/4 | Cup |
| Unsalted butter cut in Small pieces Caramel ice cream | 3 | Tablespoons |
| Egg yolks | 8 | Numbers |
| Sugar | 2/3 | Cup |
| Directions |
| (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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