| 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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