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-inch 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 3 minute, until golden brown.
Serve with Caramel Ice Cream.
(see part 2 for sauce and ice cream)
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