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1
Place red wine in saucepan, and cook over low heat for 20 minutes, or until reduced by three-quarters.
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2
Place sugar in another saucepan, and melt sugar over medium-low heat until golden brown.
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3
Add butter and vanilla pulp, and continue to cook for 2 minutes.
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4
Add apple wedges, and cook for 5 to 7 minutes, or until apples are half-cooked.
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5
Remove apples from caramel, and reserve both separately.
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6
To make Pate Brisee: Mix flour, sugar, salt and butter in bowl, and, using electric mixer on low speed, beat until combined and butter is in pea-sized chunks.
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7
Add egg yolk and water all at once, and mix on low speed until dough just begins to come together.
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8
Remove dough to lightly floured work surface, and form into ball.
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9
Cover dough in plastic wrap, and refrigerate for at least 30 minutes.
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10
Preheat oven to 350F.
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11
If bottom of tartlet pan not removable, spray pan with nonstick vegetable spray, and line bottom of each pan with parchment paper circle.
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12
Roll dough out 1/8-inch thick, and line pans with dough and 1/2 teaspoon chopped walnuts.
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13
Place 4 to 6 apple wedges in each tartlet, and brush with some caramel sauce.
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14
Bake tartlets for 20 to 30 minutes, or until golden brown.
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15
Add remaining caramel sauce to red wine reduction, and whisk until smooth.
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16
Fold in remaining walnuts and keep warm.
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17
Remove from heat, cool slightly and remove from pans, discarding parchment paper.
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18
Place tartlet on plate, spoon red wine caramel sauce around tartlet and serve with vanilla ice cream.
