Apple Tarts with Ice Cream Part 1

• 1 1/2 pounds puff pastry
• 6 large apples
• 4 1/2 tablespoons butter
• 13 cup sugar
• 3 tablespoons calvados (apple brandy)
• 1 large eggs lightly beaten
• 1/4 cup caramel syrup
• 1 cup sugar
• 3/4 cup heavy whipping cream
• 3 tablespoons butter, unsalted cut into small pieces
• 8 large egg yolks
• 23 cup sugar

1. Preheat oven to 325.
2. Roll out 1/2 dough until 18 in.
3. thick and line six individual tart pans.
4. Peel, core, and thinly slice the apples.
5. Heat 3 tablespoons butter in skillet, saute apples 3 to 4 minutes until golden.
6. Sprinkle sauteing apple slices with sugar.
7. Meanwhile, warm Calvados in saucepan.
8. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite.
9. Fill tart pans with flambeed apple slices.
10. Cut remaining 1 1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart.
11. Drizzle warm Caramel Sauce over tart fillings to glaze.
12. Roll out remaining puff pastry dough until 18 inch thick.
13. Cut out tops to cover tart shells.
14. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open.
15. Gently brush dough with beaten egg.
16. Bake in preheated oven 30 minute, until golden brown.
17. Serve with Caramel Ice Cream.
18. (see part 2 for sauce and ice cream)

pastry, apples, butter, sugar, calvados, eggs, caramel syrup, sugar, heavy whipping cream, butter, egg yolks, sugar

Taken from recipeland.com/recipe/v/apple-tarts-ice-cream-part-1-3695 (may not work)