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Recipe Name: Apple Tarts W/ Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 1/2 Pound(s) Puff pastry dough
6 Cooking apples, like
Newton, Pippin Granny
Smith
4 1/2 Tablespoon(s) Butter
1/3 Cup(s) Sugar
3 Tablespoon(s) Calvados
1 Egg, lightly beaten
1/4 Cup(s) CARAMEL SAUCE:
3/4 Cup(s) Whipping cream
3 Tablespoon(s) Unsalted Butter, cut in
Small Pieces
8 Egg yolks
2 Cup(s) Milk
1 Vanilla bean, split
1 Cup(s) Caramel sauce
Directions:
Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick & line six
individual tart pans. Peel,core,& thinly slice the apples. Heat 3 tbs.
butter in skillet, saute apples 3-4 min. until golden. Sprinkle
sauteing apple slices w/ sugar. Meanwhile,warm Calvados in saucepan.
Pour warm brandy over apple slices, cover skillet for a few
seconds,uncover,ignite. Fill tart pans w/ flambeed apple slices. Cut
remaining 1-1/2 tbs. 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 w/ cookie cutter;place
on top of tarts,leaving sides open. Gently brush dough w/ beaten egg.
Bake in preheated oven 30 min., until golden brown. Serve w/Caramel
Ice Cream. SAUCE: Combine sugar & 1/2 cup water in heavy saucepan.
Cook on med. heat 15-20 min., until sugar turns light golden brown.
Don't let sugar burn. Remove saucepan from heat, immediately add
cream,stirring until smooth. Add butter, let melt in sauce. Stir to
combine thoroughly. Serve warm or chilled. If not using at once, cover
w/plastic wrap, store in refrigerator. ICE CREAM: In 3-qt. bowl,whisk
egg yolks together w/ sugar. Set aside. Pour milk & cream into
saucepan,add split vanilla bean. Heat just to boiling point to
scald,then remove pan from heat. Pour a little scalded milk & cream
into egg mixture, stir gently. Gradually add & mix in remaining milk &
cream. Return pan to stove, cook over med. to low heat,stirring
constantly until mixture coats wooden spoon. Strain into bowl over
ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to
directions. SPAGO W. SUNSET BLVD.; LOS ANGELES RAYMOND CABERNET
SAUVIGNON, 1978 From the <Micro Cookbook Collection of American
recipes>, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 859
Calories From Fat: 430
Total Fat: 48.8g
Cholesterol: 411.1mg
Sodium: 91.9mg
Potassium: 434.1mg
Carbohydrates: 102.6g
Fiber: 5.1g
Sugar: 92.9g
Protein: 9.4g


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