Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

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

Ingredients

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

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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