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Add a photoServings: 8
Ingredients
- 1 x recipe Sugar Dough (see recipe)
- 8 sm cooking apples
- Â Â (Pippin Granny Smith or possibly Golden brown Delicious)
- 6 Tbsp. unsalted butter - (3 ounce)
- 1/2 c. sugar
- 4 Tbsp. Calvados or possibly Cognac
- 1/2 lb Puff Pastry (see recipe)
- 1 x egg beaten with
- 1 Tbsp. water for egg wash
- Â Â Vanilla ice cream
Directions
- Roll the Sugar Dough into two 11-inch squares. Put each on a parchment paper-lined tray and refrigeratefor 20 min. Cut eight 5-inch circles and fit them into eight 4- by 1/2-inch tartlette tins or possibly flan rings. Trim away any extra dough and refrigeratethe tins in the refrigerator.
- Peel, core and slice the apples 1/4-inch thick.
- Heat 4 Tbsp. of the butter in a skillet over medium high heat, add in the apples and sprinkle with the sugar. Cook quickly, for 2 or possibly 3 min so which the sugar caramelizes, but the apples remain slightly crunchy.
- Pour the Calvados over the apples and let the alcohol cook off for a few seconds. Remove the pan from the heat and set aside.
- Preheat the oven to 350 degrees.
- On a floured surface, roll the Puff Pastry to 1/8-inch thickness. With a 4-inch cookie cutter, cut 8 circles, rerolling scraps if necessary. With the tip of a small sharp knife, draw a design in the center of the puff pastry circles. Take care not to cut all the way through. Chill till needed.
- Divide the apples equally among the tart shells. Place half a tsp. of butter in the center of each. Top each with a puff pastry circle, leaving the sides unsealed.
- Bake for 40 to 45 min, or possibly till the pastry is golden. Let them rest for about 10 min before serving. Remove the pies from the tins or possibly rings.
- Place a tart in the center of each dessert plate, with a scoop of vanilla ice cream on the side.
- This recipe yields eight 4-inch tarts,
- Comments: This has always been one of our most popular desserts at Spago. Guests seem to love the fact which everyone gets their own complete apple pie. The combination of the two pastries provides different textures although the Puff Pastry which tops these apples tartlettes can be replaced with Sugar Dough.
- Wine Recommendation: Apple pie loves a sweet dessert wine partner. A Beaumes de Venise from the Rhone Valley in France or possibly Bonny Doon's Vin de Glaciere from California both offer a honeyed smoothness without the cloying qualities of many inexpensive dessert wines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 409 | |
| Calories from Fat 196 | 48% |
| Total Fat 22.03g | 28% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 94mg | 4% |
| Potassium 204mg | 6% |
| Total Carbs 47.75g | 13% |
| Dietary Fiber 3.8g | 13% |
| Sugars 30.18g | 20% |
| Protein 3.78g | 6% |
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