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Ingredients: 1 1/2 Pound(s) Puff pastry dough 6 large Cooking apples (like 4 1/2 Tablespoon(s) Calvados 1/3 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 1 Egg, lightly beaten 1/4 Cup(s) Caramel sauce: 3/4 Cup(s) Whipping cream 3 Tablespoon(s) Unsalted butter, cut in 8 Egg yolks 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)
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Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt in a bowl, toss gently to combine. C Caphead ice cream sundae Heat the sauce. Serve 2 scoops of ice cream into a bowl. Dip the large end of the ice cream cone into the sauce, about 1-inch deep. Press the cone into the top of one of the ice cream scoops, so it is wearing it like a hat. Pour some sauce o Apple tart with almonds and pistachios Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minut Caramel apple pudding cake In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2 quart dish. 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