TART
| 4 |
sheets puff pastry, cut into 5” circles |
| 1 |
egg, Beaten |
| 1 |
large Granny Smith Apple, cored and sliced thin |
| 1 tbs |
sugar |
| 1 tbs |
ground cinnamon |
|
Vanilla Bean Ice Cream |
METHOD
* |
Preheat oven to 375º |
| * |
Transfer cut puff pastry to a greased baking sheet, brush with whipped egg
and shingle apples on pastry. |
| * |
Mix sugar and cinnamon and sprinkle liberally on each tart. |
| * |
Bake for 10 minutes, until pastry rises and turns golden
brown. |
CARAMEL SAUCE
| 2 cups |
sugar |
| 2 cups |
heavy cream |
| 1 cup |
unsalted butter |
METHOD
* |
Combine sugar and 1 cup of water in a deep sauce pan over medium-high heat.
As sugar/water darkens watch it closely, as it
goes from the desired amber color to burnt very quickly. (It will take a while for the color to change so don't worry if it takes 10-15 minutes but don't walk away!) |
| * |
When a rich amber color is achieved, mix in heavy cream. Whisk until cream
and sugar congeal When adding cream to the hot sugar, splashing will occur. Be sure to use
caution and a deep sauce pan.. |
| * |
Remove from heat and whisk butter in until smooth. Keep warm until ready to
use. |
PLATING
Place baked tart on a generous pool of caramel sauce, and top with Vanilla
Bean Ice Cream.
The tarts and caramel freeze beautifully. Bake them like normal, allow to cool and then place in freezer bags. Reheat in the oven before serving. |
