Apple Tarts with Ice Cream Part 1

Recipes Ingredients:

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

Recipe 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)