Apple And Caraway Tartlets With Cinnamon Clove Ice Cream And Cider Caramel Sauce Recipes

APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE CREAM

Steps:

• For the filling: Put the apples in a medium saucepan and add 1/3 cup water, the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples until the mixture is very soft, but still chunky. Cool completely.
• Position 1 rack in the top third of the oven and 1 rack in the bottom third. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• For the pastry: Stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon apple filling in the middle of each square. Lightly brush the edges of each square with the beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips or a fork to seal tightly. Chill the turnovers slightly to firm the dough, about 15 minutes.
• Remove the turnovers from the refrigerator. Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape. Lightly brush the pastry triangles with beaten egg and sprinkle lightly with sugar. Transfer to the baking sheets.
• Bake the turnovers until golden brown, about 20 minutes. Cool at least 15 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream and a generous drizzle or pour of Caramel Sauce.
• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE

Steps:

• For crust:
• Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
• For filling:
• Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
• Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
• Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

CARAMEL-APPLE TARTLETS WITH CINNAMON-RUM ICE CREAM

Steps:

• For crust:
• Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in egg. Add flour and salt and beat just until incorporated. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Divide dough into 6 equal pieces. Gather each piece into ball, then flatten each slightly. Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round. Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining dough rounds. Freeze crusts 30 minutes.
• Preheat oven to 375°F. Bake crusts until golden brown and baked through, about 30 minutes. Cool crusts in pans on rack. DO AHEAD: Can be made 1 day ahead. Store airtight in pans at room temperature.
• For caramel sauce:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove pan from heat. Add cream, then butter and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve and sauce is smooth. do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat until just pourable before using. crumb topping / Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewarm over medium-low heat until just pourable before using.
• For crumb topping:
• Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For filling:
• Whisk brown sugar and cornstarch in bowl to blend. Melt butter in large nonstick skillet over medium heat. Add apple pieces and sauté until almost tender, about 10 minutes. Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients. Simmer until juices are bubbling and slightly thickened, about 5 minutes. Remove from heat. Cool completely.
• Preheat oven to 375°F. Arrange tartlet pans with crusts on rimmed baking sheet. Spoon 11/2 tablespoons caramel sauce into each tartlet crust. Divide cooled apple filling among crusts. Sprinkle crumb topping evenly over each. Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans). Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides. Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates. Place scoop of cinnamon ice cream alongside each and serve.

WARMED CINNAMON APPLES & CARAMEL CIDER SAUCE

Steps:

• Preheat oven to 350 degrees.
• Peel the skin from the top third of each apple.
• With a melon baller or a paring knife core the apples, leaving the bottom intact so that it can hold the delicious filling.
• In a bowl combine the pecans, raisins, sugar, butter, orange rind, flour and cinnamon, blend well.
• Gently stuff the apples with the mixture.
• Place the filled apples upright in a small baking dish and pour the apple cider over top of the apples.
• Cover with tin foil and bake for 45 minutes.
• Remove the apples from the oven, (keep them covered) drain the cider, into a small pot and cook over medium heat for 5 minutes, set aside until needed.
• In a small pan, on medium, heat the sugar and orange juice until sugar dissolves.
• Bring to a boil and simmer for 5 minutes or until sugar has turned a golden color.
• Carefully pour the reserved apple cider into the orange sugar mixture. It will bubble and spit, once it has stopped then slowly stir to blend together.
• When ready to serve pour sauce over the apples and enjoy.