Name: Apple Tarts with Ice Cream Part 1
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)

Indeed, the existence of fellowship within the Trinity (John 17:23-24) makes it evident that the creation of mankind was not intended to meet some deficiency in God. God was not lonely, bored, or incomplete before he created humanity. God is perfect in Himself, happy in the fellowship and love that exist from all eternity between the Father, Son, and Spirit. Thus, rather than being an attempt to make up for a lack within the Trinity, God created mankind simply because he delights in sharing Himself as an expression of his overflowing self-sufficiency.

Scott Hafemann

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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