---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Apple Tarts with Ice Cream Part 1
  Categories: Fruits, Ice cream
       Yield: 6 servings
  
   1 1/2 lb Puff pastry dough                   1 c  Sugar
       6 lg Cooking apples (like              3/4 c  Whipping cream
            Newton, Pippin,                     3 tb Unsalted butter, cut in
            Granny Smith)                            Small pieces
   4 1/2 tb Butter                                   Caramel ice cream:
     1/3 c  Sugar                               8    Egg yolks
       3 tb Calvados                          2/3 c  Sugar
       1    Egg, lightly beaten                      (see part 2 for more)
     1/4 c  Caramel sauce:                 
  
   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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