Apple Tarts W/ Ice Cream
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Apple Tarts W/ Ice Cream
  Apple    Tarts    Dessert    Creams  
Last updated 6/12/2012 1:04:36 AM. Recipe ID 29148. Report a problem with this recipe.
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      Title: Apple tarts w/ ice cream
 Categories: Dessert
      Yield: 6 Servings
 
  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

MMMMM---------------------CARAMEL ICE CREAM--------------------------
      8    Egg yolks
    2/3 c  Sugar
      2 c  Milk
      2 c  Whipping cream
      1    Vanilla bean; split
      1 c  Caramel sauce
 
  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 , downloaded




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Recipe ID 29148 (Apr 03, 2005)

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