Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream
Photo by Brian Finke

Ingredients

  • ¼ teaspoon salt
  • ¼ teaspoon fleur de sel
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • Cinnamon-Rum Ice Cream
  • or other fine sea salt
  • 2 tablespoons unsalted butter
  • + 18 more ingredients
    • ½ teaspoon cornstarch
    • 1 large egg
    • ¼ teaspoon salt
    • 3 tablespoons unsalted butter
    • ½ cup (packed) golden brown sugar
    • 3 tablespoons unsalted butter
    • 6 tablespoons all-purpose flour
    • 6 tablespoons (packed) dark brown sugar
    • 1 ½ cups all-purpose flour
    • 2/3 cup sugar
    • ¼ cup sugar
    • ¾ teaspoon ground cinnamon
    • Six 4 ½-inch tartlet pans with removable bottom
    • ½ cup unsalted butter
    • ¼ cup heavy whipping cream
    • 1 teaspoon whiskey
    • 1/3 cup pecans
    • 2 pounds Granny Smith apples

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 eq...

View full recipe at Epicurious

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