- 30 mins
- 365 mins
Ingredients
- SHORTBREAD CRUST:
- 1 2/3 cups all purpose flour
- 3/4 cup butter, cubed
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 2 Tbsp butter
- 2 cps peeled and diced Gala apples
- 1/3 cup firmly packed light brown sugar
- 2 Tbsp bourbon
- 2 pt. vanilla ice cream
- 1/2 cup lightly salted roasted pecans
- CARAMEL SAUCE:
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1/4 cup honey
- GARNISH: Caramelized Apple Chips
- CARAMELIZED APPLE CHIPS
- 1 small apple into 1/16th inch thick slices, cutting thru stems & bottom
- end, using a mandoline
- 1 cup sugar
- 1 cup water
Preparation
Step 1
Preheat oven to 350. Pulse first 4 ingredients in a food processor 10 - 12 times or until mixture resembles coarse meal. Firmly press on bottom and up sides of 8 (3 3/4 inch)round tart pans with removable bottoms (about 7 Tbsp per pan). Place tart pans on a baking sheet. Bake 25 to 30 minutes or until lightly browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Let ice cream stand at room temperature 10 minutes or until softened; place ice cream in a large bowl, and stir in apple mixture. Cover and freeze 4 hours or until firm. Serve in tart shell with Caramel Sauce and Caramelized Apple Chips and pecans.
CARAMEL SAUCE:
Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, 1/4 cup whipping cream, and 1/4 cup honey to a boil in a medium saucepan over medium high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth. Makes about 1 1/2 cups.
CARAMELIZED APPLE CHIPS:
Preheat oven to 350. Place a lightly greased wire rack in an aluminum foil lined 15 x 10 inch jelly roll pan. Cut 1 small apple into 1/16th inch thick slices, cutting thru stem and bottom end using a mandoline. Bring 1 cup sugar and 1 cup water to a boil in a 3 qt saucepan over medium high heat, stirring constantly. Add apple slices, and cook, stirring often, 10 - 12 minutes or until apples are slightly translucent and syrup begins to thicken. Remove from heat. Quickly remove apples from syrup, 1 at a time, using tongs, and place in a single layer on wire rack in pan. Discard remaining syrup, or save for another use. Bake apples at 350 for 10-15 minutes or until golden; remove from oven, and transfer apples to lightly greased wax paper, using tongs. Cool completely (about 10 minutes). Apples will be crisp as they cool. makes about 2 dozen.