Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

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

Ingredients

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

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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