1 1/2 lb puff pastry dough
6 large cooking apples (like
1 newton, pippin,
1 granny smith)
4 1/2 tbsp butter
1/3 cup sugar
3 tbsp calvados
1 egg, lightly beaten
1/4 cup caramel sauce:
1 cup sugar
3/4 cup whipping cream
3 tbsp unsalted butter, cut in
1 small pieces
1 caramel ice cream:
8 egg yolks
2/3 cup sugar
1 (see part 2 for more)
Directions
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)
Servings: 6 servings
Apple Tarts With Ice Cream Part 1 Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Ice Cream
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During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef recounts how the early Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like basil, fennel and asafoetida. Over the following few hundred years, the wealthy families of Europe competed to offer the best banquets, and as a result the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apple Tarts With Ice Cream Part 1 recipe.
