Apple tarts with ice cream part 1

Yield: 6 Servings

1 1/2 lb Puff pastry dough      6 lg Cooking apples (like Newton Pippin Granny Smith)
4 1/2 tb Butter      1/3 c Sugar
3 tb Calvados      1 Egg lightly beaten
1/4 c Caramel sauce:      1 c Sugar
3/4 c Whipping cream      3 tb Unsalted butter cut in Small pieces Caramel ice cream:
8 Egg yolks      2/3 c Sugar

(see part 2 for more) 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)