Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream
Elegant mini tartlets featuring caramelized Granny Smith apples and spiced prune spread, topped with a luxurious Calvados-infused cream. These sophisticated pastries combine the warmth of winter spices with the richness of apple brandy.
Ingredients
- •½ cup pitted prunes
- •½ cup golden brown sugar
- •½ cup water
- •2 tablespoons unsalted butter
- •2 tablespoons Calvados
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground cardamom
- •⅛ teaspoon ground cloves
- •¼ cup butter
- •¼ cup sugar
- •4 medium Granny Smith apples
- •1 sheet frozen puff pastry
- •8 large egg yolks
- •⅔ cup sugar
- •⅔ cup Calvados
- •1 cup whipping cream
Cooking Instructions
- 1.
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. Add Calvados and spices; mash prunes in pan into thick jam-like spread. (Can be prepared 1 week ahead. Cover with plastic and refrigerate.)
19 min
- 2.
Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and cook until sugar melts and turns deep amber, stirring occasionally, about 3 minutes. Add apples and cook until just tender and browned, shifting and turning apples occasionally, about 12 minutes. Remove from heat. Cool in skillet.
15 min
- 3.
Roll pastry out on lightly floured surface to thin 13x13-inch square. Using 4-inch-round cookie cutter, cut out 8 rounds. 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.
15 min
- 4.
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.)
20 min
- 5.
Whisk yolks, 2/3 cup sugar, and Calvados in medium bowl. Set bowl over pan of gently boiling water. 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.)
15 min
- 6.
Position rack in upper third of oven and preheat to 400°F. Drizzle each tartlet with reserved juices and sprinkle with 1/2 teaspoon sugar. Bake until crust is deep golden brown, about 18 minutes. Serve warm or at room temperature with Calvados cream.
18 min