| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | American, Spago, Desserts | 6 | Servings |
INGREDIENTS
| 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) |
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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