Ingrients & Directions


1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin,
Granny Smith)
4 1/2 tb Butter
1/3 c Sugar
3 tb Calvados
1 Egg, lightly beaten
1/4 c Caramel sauce:
1 c Sugar
3/4 c Whipping cream
3 tb Unsalted butter, cut in
Small pieces
Caramel ice cream:
8 Egg yolks
2/3 c Sugar
(see part 2 for more)

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)

Yields
6 Servings

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