Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 5 teaspoons (or more) ice water
- Cider-Caramel Sauce
- 2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
- 1/2 teaspoon ground cinnamon
- Cinnamon-Clove Ice Cream or vanilla ice cream
- Clusters of red grapes (optional)
- Fresh mint (optional)
- Blend flour, sugar, caraway and salt in processor.
- Add butter and process, using on/off turns, until butter is cut into pea-size pieces.
- Add 5 teaspoons ice water.
- Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Cut into 6 equal pieces.
- Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom.
- (Can be made 1 day ahead.
- Cover each crust; chill.)
- Place 3/4 cup Cider-Caramel Sauce in heavy large skillet.
- Add apples and cinnamon.
- Cook over high heat until apples are crisp-tender, about 8 minutes.
- Cool filling completely.
- Place rack at lowest position in oven; preheat to 375F Divide filling among crusts, overlapping apples, if desired.
- Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes.
- Transfer to rack; cool 30 minutes.
- Push up pan bottoms, releasing tartlets.
- (Can be made 8 hours ahead.
- Let stand at room temperature.)
- Rewarm remaining sauce in small saucepan.
- Place tartlets on plates.
- Top with ice cream and some warm sauce.
- Garnish with grapes and mint, if desired.
flour, sugar, caraway seeds, salt, butter, water, caramel sauce, apples, ground cinnamon, cinnamon, clusters, fresh mint
Taken from www.epicurious.com/recipes/food/views/apple-and-caraway-tartlets-with-cinnamon-clove-ice-cream-and-cider-caramel-sauce-102909 (may not work)