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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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)
| 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 |
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