Apple Tarts with Ice Cream Part 1

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) 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)