Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

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

Ingredients

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

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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