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)