Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

Name: Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter; 158 milliliters Calvados; 8 larges egg yolks; 118 milliliters (packed) golden brown sugar; 907 grams medium Granny Smith apples (about , peeled, quartered, cored; 0 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 118 milliliters (packed) pitted prunes; 1 sheet (preferably all-butter) frozen puff pastry (half of 17.3-ounce package), thawed; 158 milliliters sugar; 118 milliliters water; 237 milliliters chilled whipping cream

You can never have too many hor d'oeuvre recipes, so give Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream a try. Watching your figure? This vegetarian recipe has 629 calories, 6g of protein, and 33g of fat per serving. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have whipping cream, calvados, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir first 4 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Cover and simmer until prunes are very soft, about 15 minutes. Uncover and simmer over low heat until mixture is reduced to 3/4 cup, about 4 minutes.

Ingredients you will need

Prunes

Sugar

Equipment you will use

Sauce Pan

Add Calvados and spices; mash prunes in pan into thick jam-like spread. (Can be prepared 1 week ahead. Cover with plastic and refrigerate.)

Ingredients you will need

Calvados

Prunes

Spices

Spread

Jam

Equipment you will use

Frying Pan

Melt butter in heavy medium nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add sugar and cook until sugar melts and turns deep amber, stirring occasionally, about 3 minutes.

Ingredients you will need

Sugar

Add apples and cook until just tender and browned, shifting and turning apples occasionally, about 12 minutes.

Ingredients you will need

Apple

Remove from heat. Cool in skillet.

Equipment you will use

Frying Pan

Roll pastry out on lightly floured surface to thin 13x13-inch square. Using 4-inch-round cookie cutter, cut out 8 rounds.

Ingredients you will need

Roll

Equipment you will use

Cookie Cutter

Transfer rounds to parchment-lined heavy large baking sheet. Using fork, pierce pastry rounds all over, leaving 1/3-inch border around edge.Chill pastry until firm, about 15 minutes.

Equipment you will use

Baking Sheet

Spread 1 slightly rounded tablespoon of sugarplum mixture evenly over center of each round, leaving 1/3-inch border. Slice each apple quarter into 5 thin wedges. Fan out 10 apple slices atop sugarplum mixture on each round, forming rosette. Reserve any juices in small bowl. (Can be prepared 1 day ahead. Cover tartlets and any juices separately and refrigerate.)

Ingredients you will need

Spread

Apple

Equipment you will use

Bowl

Whisk yolks, 2/3 cup sugar, and Calvados in medium bowl. Set bowl over pan of gently boiling water.

Ingredients you will need

Calvados

Sugar

Water

Egg Yolk

Equipment you will use

Whisk

Bowl

Frying Pan

Whisk constantly until mixture thickens and candy thermometer registers 165°F, about 5 minutes. Cool, stirring occasionally. Whip cream until soft peaks form. Fold cooled egg mixture into whipped cream. Cover and refrigerate. (Calvados cream can be prepared 1 day ahead. Keep refrigerated.)

Ingredients you will need

Whipped Cream