Apple Tarts W/ Ice Cream

Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick & line six individual tart pans. Peel,core,& thinly slice the apples. Heat 3 tbs. butter in skillet, saute apples 3-4 min. until golden. Sprinkle sauteing apple slices w/ sugar. Meanwhile,warm Calvados in saucepan. Pour warm 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 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 w/ cookie cutter;place on top of tarts,leaving sides open. Gently brush dough w/ beaten egg. Bake in preheated oven 30 min., until golden brown. Serve w/Caramel Ice Cream. SAUCE: Combine sugar & 1/2 cup water in heavy saucepan. Cook on med. heat 15-20 min., until sugar turns light golden brown. Dont let sugar burn. Remove saucepan from heat, immediately add cream,stirring until smooth. Add butter, let melt in sauce. Stir to combine thoroughly. Serve warm or chilled. If not using at once, cover w/plastic wrap, store in refrigerator. ICE CREAM: In 3-qt. bowl,whisk egg yolks together w/ sugar. Set aside. Pour milk & cream into saucepan,add split vanilla bean. Heat just to boiling point to scald,then remove pan from heat. Pour a little scalded milk & cream into egg mixture, stir gently. Gradually add & mix in remaining milk & cream. Return pan to stove, cook over med. to low heat,stirring constantly until mixture coats wooden spoon. Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream maker, according to directions. SPAGO W. SUNSET BLVD.; LOS ANGELES RAYMOND CABERNET SAUVIGNON, 1978 From the <Micro Cookbook Collection of American recipes>, downloaded from G Internet, G Internet.