Cranwell Apple Tart with Caramel Sauce and Ice Cream

These individual apple tarts are a favorite dessert at Cranwell. The warm flaky puff pastry covered with a circle of thinly sliced apples sits in a pool of caramel sauce and is topped with vanilla ice cream. It is spectacular looking but is surprisingly simple to prepare, as frozen puff pastry sheets are available in supermarkets.
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  • 4 cored and peeled Granny Smith apples
  • 4 six-inch round puff pastry sheets
  • 4 teaspoons super fine sugar
  • 4 scoops vanilla ice cream
  • 4 teaspoons confectioners sugar

Cut six-inch rounds of pastry from partially thawed puff pastry dough. Place on greased cookie sheet. Cut the cored apples in half and slice thinly into 1/8-inch slices. Arrange apple slices on the pastry in an overlapping circle, keeping the apples ¼-inch from the edge of the pastry. Dust each with a teaspoon of superfine sugar. Place a teaspoon of butter in the center of each tart. Bake at 450˚ for approximately 8 minutes. NOTE: The apple tarts can be made in advance and frozen. Frozen tarts take an additional 4-5 minutes to cook.

Caramel Sauce:
  • 1-cup heavy cream
  • 1-cup sugar

Place a heavy saucepan on the stove over medium heat. Pour sugar in pan. Using a wooden spoon spread the sugar evenly across the bottom of the pan, and then stir slowly until the sugar is dissolved and is golden color. Slowly add the cream and stir over medium heat until it is a light-colored creamy caramel.

To Serve:

Put caramel sauce on bottom of a 8 to 10-inch plate. Place apple tart in the center. Top with ice cream; drizzle with a little caramel sauce and dust with confectioners sugar.