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1
Preheat oven to 325.
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Roll out 1/2 dough till 1/8-in.
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thick & line six individual tart pans.
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4
Peel,core,& thinly slice the apples.
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5
Heat 3 tbs.
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butter in skillet, saute/fry apples 3-4 minutes.
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till golden brown.
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Sprinkle sauteing apple slices w/ sugar.
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Meanwhile,hot Calvados in saucepan.
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Pour hot brandy over apple slices, cover skillet for a few seconds,uncover,ignite.
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Fill tart pans w/ flambeed apple slices.
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12
Cut remaining 1-1/2 tbs.
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13
butter in 6 pcs, lay 1 piece on each tart.
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14
Drizzle hot Caramel Sauce over tart fillings to glaze.
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15
Roll out remaining puff pastry dough till 1/8-in.
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16
thick.
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17
Cut out tops to cover tart shells.
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Cut design in center of each top w/ cookie cutter;place on top of tarts,leaving sides open.
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Gently brush dough w/ beaten egg.
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Bake in preheated oven 30 minutes., till golden.
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Serve w/Caramel Ice Cream.
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22
SAUCE: Combine sugar & 1/2 c. water in heavy saucepan.
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Cook on med.
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heat 15-20 minutes., till sugar turns light golden.
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Do not let sugar burn.
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Remove saucepan from heat, immediately add in cream,stirring till smooth.
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Add in butter, let heat in sauce.
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Stir to combine thoroughly.
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Serve hot or possibly chilled.
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If not using at once, cover w/plastic wrap, store in refrigerator.
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31
ICE CREAM: In 3-quart.
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bowl,whisk egg yolks together w/ sugar.
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Set aside.
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34
Pour lowfat milk & cream into saucepan,add in split vanilla bean.
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35
Heat just to boiling point to scald,then remove pan from heat.
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36
Pour a little scalded lowfat milk & cream into egg mix, stir gently.
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37
Gradually add in & fold in remaining lowfat milk & cream.
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38
Return pan to stove, cook over med.
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to low heat,stirring constantly till mix coats wooden spoon.
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40
Strain into bowl over ice.
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41
Stir in Caramel Sauce.
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42
Freeze in ice-cream maker, according to directions.
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43
SPAGO
