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
The History of Recipes
Recipes as a concept can be found back into antiquity, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including some that we all recognise for example basil, fennel and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in manuscripts on cooking, some of which are kept safe in academic collections. Over the succeeding few centuries, the powerful families of Europe strove to serve the most exotic meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and writing down recipes common in their social group. When we get to the twentieth century, cooking books were greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Apple Tarts With Ice Cream Part 1 recipe.
