---------- Recipe via Meal-Master (tm) v8.03
  
       Title: APPLE TARTS WITH ICE CREAM PART 1
  Categories: American, Spago, Desserts
       Yield: 6 servings
  
   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)
  
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