Caramelized Apple Tartlet with Bourbon Vanilla Ice Cream

Serves 6-7 persons

300g or 2 sheets puff pastry (frozen)

1000g or 35 ounces or 2 lbs Macintosh apples, peeled and sliced ¼ inch thick

100g 1/3 cup or butter, unsalted

150g or 2/3 cup plantain sugar

75g or 1/3 cup white sugar

100ml or 1/3 cup Brandy

Pinch of cinnamon

6 portions Bourbon Vanilla Ice Cream (optional)

In a heavy saucepan allow the butter to melt. Add the sugars and reduce until mixture begins to thicken and caramelize. Reduce heat and add Brandy cautiously (mixture will bubble vigorously). Mix contents with a wooden spoon and add apples. Stir the apples and cinnamon in caramel for three minutes or until cooked. Remove apples with a slotted spoon and allow liquid to reduce again until thick. Pour thickened caramel over apples and allow to cool for 30 minutes.

On a cutting board, allow the pastry sheets to thaw enough that they can be cut. Using a 4” cutter, cut out 6-7 circles. Using a fork, pierce the dough several times in the middle to prevent middle of tart from rising. Place the pastry on a pre-greased cookie sheet and assemble cooked apples in the center of the pastry. Spoon some remaining liquid over the top of the apples.

Bake the tartlets in a preheated oven at 375F/180C for 13-15 minutes or until golden brown. Serve warm with a scoop of good quality bourbon vanilla ice cream on top of the tart. Garnish with pulled caramel.

Wine Match

2004 Vineland Estates Vidal Icewine, $42.00, 375 ml (Sweet, Sugar 0) 11.0% alcohol

Aromas of citrus and tropical fruit continue to give this wines distinct character. Full with elegant acid to balance the long sweet, crisp finish. (www.vineland.com)