Best Individual Apple Tart With Ice Cream And Caramel Walnuts Recipes

INDIVIDUAL APPLE TARTS

Steps:

• Preheat oven to 375 degrees F.
• On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
• Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
• In a small bowl, mix the cinnamon and sugar together.
• Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
• When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.

RUSTIC CARAMEL APPLE TART

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

INDIVIDUAL APPLE TART WITH ICE CREAM AND CARAMEL WALNUTS

Steps:

• To prepare the ice cream, scald the milk with one-half vanilla bean in a small saucepan.
• Whip the egg yolks with sugar until they are pale yellow. Pour the scalded milk mixture slowly over the eggs, beating constantly. Transfer the mixture to a small saucepan, and cook over low heat for four or five minutes, stirring constantly with a wooden spoon. Do not boil!
• Remove from heat and cool. Add to an ice cream machine and follow directions to freeze.
• To prepare caramel walnuts, combine sugar, lemon juice and water in a small saucepan and bring to a boil. Continue boiling until syrup is golden caramel in color. Turn off heat, stir in nuts, then remove them with a slotted spoon to a sheet of wax paper or a buttered cookie sheet.
• For the tart, preheat oven to 375 degrees. Lightly butter a cookie sheet. Fold phyllo into approximately a 7-inch square. Cut out a 6- or 7-inch circle from the phyllo. Discard scraps.
• Cut the apple in half from stem to blossom end. With flat side down, cut apple into thin-as-possible slices. Layer slices on the phyllo, starting from the outside and working toward the middle. Sprinkle with the sugar, vanilla and cinnamon mixture, and place butter in the middle.
• Transfer the tart to a cookie sheet, and bake for 12 to 15 minutes, or until the tart is nicely browned and the sugar is glazed.
• Serve with slightly softened vanilla ice cream and the caramel walnuts.