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Ingredientes
- 1 1/2 lb Puff pastry dough
- 6 lrg Cooking apples (like Newton, Pippin, Granny Smith)
- 4 1/2 Tbsp. Butter
- 1/3 c. Sugar
- 3 Tbsp. Calvados
- 1 x Egg, lightly beaten
- 1/4 c. CARAMEL SAUCE:
- 1 c. Sugar
- 3/4 c. Whipping cream
- 3 Tbsp. Unsalted butter, cut in small pcs
- 8 x Egg yolks
- 2/3 c. Sugar
- 2 c. Lowfat milk
- 2 c. Whipping cream
- 1 x Vanilla bean, split
- 1 c. Caramel sauce
Direcciones
- Preheat oven to 325. Roll out 1/2 dough till 1/8-in. thick & line six individual tart pans. Peel,core,& thinly slice the apples. Heat 3 tbs. butter in skillet, saute/fry apples 3-4 minutes. till golden brown. Sprinkle sauteing apple slices w/ sugar. Meanwhile,hot Calvados in saucepan. Pour hot brandy over apple slices, cover skillet for a few seconds,uncover,ignite.
- Fill tart pans w/ flambeed apple slices. Cut remaining 1-1/2 tbs. butter in 6 pcs, lay 1 piece on each tart. Drizzle hot Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough till 1/8-in.
- thick. Cut out tops to cover tart shells. Cut design in center of each top w/ cookie cutter;place on top of tarts,leaving sides open. Gently brush dough w/ beaten egg. Bake in preheated oven 30 minutes., till golden.
- Serve w/Caramel Ice Cream. SAUCE: Combine sugar & 1/2 c. water in heavy saucepan. Cook on med. heat 15-20 minutes., till sugar turns light golden. Do not let sugar burn. Remove saucepan from heat, immediately add in cream,stirring till smooth. Add in butter, let heat in sauce. Stir to combine thoroughly. Serve hot or possibly chilled. If not using at once, cover w/plastic wrap, store in refrigerator. ICE CREAM: In 3-quart. bowl,whisk egg yolks together w/ sugar. Set aside. Pour lowfat milk & cream into saucepan,add in split vanilla bean. Heat just to boiling point to scald,then remove pan from heat. Pour a little scalded lowfat milk & cream into egg mix, stir gently.
- Gradually add in & fold in remaining lowfat milk & cream. Return pan to stove, cook over med. to low heat,stirring constantly till mix coats wooden spoon.
- Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions.
- SPAGO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 6 servings | |
| Calories 885 | |
| Calories from Fat 331 | 37% |
| Total Fat 37.63g | 47% |
| Saturated Fat 23.17g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 170mg | 7% |
| Potassium 399mg | 11% |
| Total Carbs 141.29g | 38% |
| Dietary Fiber 4.8g | 16% |
| Sugars 108.14g | 72% |
| Protein 5.57g | 9% |
