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1
Using electric mixer, beat butter and sugar in medium bowl until blended.
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2
Beat in egg.
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3
Add flour and salt and beat just until incorporated.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill at least 1 hour.
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6
DO AHEAD: Can be made 1 day ahead.
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7
Keep chilled.
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8
Divide dough into 6 equal pieces.
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9
Gather each piece into ball, then flatten each slightly.
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10
Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round.
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11
Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom.
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12
Pierce crust all over with fork.
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13
Repeat with remaining dough rounds.
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14
Freeze crusts 30 minutes.
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15
Preheat oven to 375F.
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16
Bake crusts until golden brown and baked through, about 30 minutes.
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17
Cool crusts in pans on rack.
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18
DO AHEAD: Can be made 1 day ahead.
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19
Store airtight in pans at room temperature.
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20
Combine sugar and 1/4 cup water in heavy medium saucepan.
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21
Stir over medium-low heat until sugar dissolves.
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22
Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes.
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23
Remove pan from heat.
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24
Add cream, then butter and salt (mixture will bubble vigorously).
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25
Stir until any caramel bits dissolve and sauce is smooth.
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26
do ahead Can be made 1 day ahead.
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27
Cover and chill.
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28
Rewarm over medium-low heat until just pourable before using.
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29
crumb topping / Blend flour, brown sugar, and salt in processor.
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30
Add pecans and blend until coarsely chopped.
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31
Add butter and process just until small moist clumps form.
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32
DO AHEAD: Can be made 1 day ahead.
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33
Cover and chill.Rewarm over medium-low heat until just pourable before using.
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34
Blend flour, brown sugar, and salt in processor.
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35
Add pecans and blend until coarsely chopped.
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36
Add butter and process just until small moist clumps form.
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37
DO AHEAD: Can be made 1 day ahead.
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38
Cover and chill.
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39
Whisk brown sugar and cornstarch in bowl to blend.
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40
Melt butter in large nonstick skillet over medium heat.
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41
Add apple pieces and saute until almost tender, about 10 minutes.
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42
Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients.
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43
Simmer until juices are bubbling and slightly thickened, about 5 minutes.
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44
Remove from heat.
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45
Cool completely.
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46
Preheat oven to 375F.
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47
Arrange tartlet pans with crusts on rimmed baking sheet.
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48
Spoon 11/2 tablespoons caramel sauce into each tartlet crust.
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49
Divide cooled apple filling among crusts.
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50
Sprinkle crumb topping evenly over each.
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51
Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans).
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52
Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides.
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53
Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates.
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54
Place scoop of cinnamon ice cream alongside each and serve.
