| 1 | Source: spago, w. |
| 2 | Sunset blvd; los angeles. |
| 3 | Raymond cabernet sauvignon, 197Preheat oven to 32Roll out ?dough until 1/8-in. |
| 4 | Thick and line six individual tart pans. |
| 5 | Peel, core, and thinly slice the apples. |
| 6 | Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. |
| 7 | Sprinkle sauteing apple slices with sugar. |
| 8 | Meanwhile, warm calvados in saucepan. |
| 9 | Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. |
| 10 | Fill tart pans with flambeed apple slices. |
| 11 | Cut remaining 1-?tablespoons butter in 6 pieces, lay 1 piece on each tart. |
| 12 | Drizzle warm caramel sauce over tart fillings to glaze. |
| 13 | Roll out remaining puff pastry dough until 1/8-in. |
| 14 | Thick. |
| 15 | Cut out tops to cover tart shells. |
| 16 | Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. |
| 17 | Gently brush dough with beaten egg. |
| 18 | Bake in preheated oven 30 minute, until golden brown. |
| 19 | Serve with caramel ice cream. |
| 20 | (see part 2 for sauce and ice cream) |
