Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

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

Ingredients

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

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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