Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

Ingredients

  • 1 teaspoon vanilla extract
  • 2 pounds Granny Smith apples, peeled, cored, cut into ¾-inch pieces
  • 2 tablespoons (¼ stick) unsalted butter
  • ½ teaspoon cornstarch
  • ½ cup (packed) golden brown sugar
  • 3 tablespoons chilled unsalted butter, cut into ½-inch cubes
  • 1/3 cup pecans, toasted
  • + 17 more ingredients
    • ¼ teaspoon salt
    • 6 tablespoons (packed) dark brown sugar
    • 6 tablespoons all purpose flour
    • ¼ teaspoon fleur de sel or other fine sea salt
    • ¼ teaspoon salt
    • Special equipment: Six 4 ½-inch tartlet pans with removable bottom
    • Cinnamon-Rum Ice Cream
    • ¾ teaspoon ground cinnamon
    • 1 teaspoon whiskey
    • 3 tablespoons unsalted butter
    • ¼ cup heavy whipping cream
    • ¼ cup water
    • 2/3 cup sugar
    • 1 ½ cups all purpose flour
    • 1 large egg
    • ¼ cup sugar
    • ½ cup (1 stick) unsalted butter, room temperature

1. 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. 2. Di...

View full recipe at SpringPad

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