Ingredients

• 1/3 cup sugar
• 3 tablespoon calvados
• 1 egg (lightly beaten)
• ¼ cup caramel sauce
• 1 cup sugar
• ¾ cup whipping cream
• 3 tablespoon unsalted butter

Directions

• Directions
• Preheat oven to 325 degrees.
• Roll out ½ dough until 1/8-inch-thick and line in six individual tart pans.
• Peel, core and thinly slice the apples.
• Heat 3 tablespoons butter in skillet, sauté apples 3-4 minutes until golden.
• Sprinkle sautéing apple slices with sugar.
• Meanwhile, warm calvados in saucepan.
• Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite.
• Fill tart pans with flambeed apple slices.
• Cut remaining 1- ½ tablespoons butter in 6 pieces, lay 1 piece on each tart.
• Drizzle warm caramel sauce over tart fillings to glaze.
• Roll out remaining puff pastry dough until 1/8 inch thick.
• Cut out tops to cover tart shells.
• Cut design in center of each top with cookie cutter; place in top of tarts, leaving sides open.
• Gently brush with beaten egg.
• Bake in preheated oven in 30 minutes, until golden brown.
• Serve with caramel ice cream.