Temps de cuisson: 55 minutes Portions: 6
6 puff pastry shells
6 tablespoon sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3 apples, cored, peeled and thinly sliced
1 cup sugar
6 tablespoon butter
1/2 cup heaving whipping cream
whipped cream for garnish
For the pastry:
Thaw the pastry shells 20-30 minutes. In a small bowl, mix the sugar, cinnamon and ginger. Preheat the oven to 375º. Roll each pastry shell into 5 inch circles on a lightly floured surface. Place a sheet of parchment paper on 2 baking sheets. Place 3 shells on each. Divide the apple slices amongst the 6 circles, overlapping the slices, leaving a an edge of pastry. Sprinkle each with the sugar mixture. Bake for 25 minutes or until the pastry is golden.
For the caramel sauce, measure 1 cup sugar, ½ cup heavy whipping cream, and 6 tblsp butter and have ready to add.
In a heavy 3 quart sauce pan (this large because the sauce will foam), melt the sugar on moderately high heat stirring with a wooden spoon. Once melted and amber in color, stir in the butter. Be careful as the mixture will foam up hence the need for a deep pan. Remove the pan from the heat once the butter in melted and fully incorporated. Continue stirring for 10-15 seconds, then add the whipping cream. Again, be careful. The mixture will again foam up significantly. Continue stirring until the caramel is well mixed. Let cool slightly.
Place an apple pastry on individual serving dishes, drizzle with warm caramel, and top with a small dollop of whipped cream.
Note: You can use purchased caramel sauce, warming it slightly. The homemade version is just little bit more special. If the sauce cools too much, just reheat in the microwave until it is thin enough to drizzle.