Apple tarts with ice cream part 1

1 1/2 lb Puff pastry dough
      6 lg Cooking apples (like
           Newton, Pippin,
           Granny Smith)
  4 1/2 tb butter
    1/3 c  Sugar
      3 tb Calvados
      1    Egg, lightly beaten
    1/4 c  Caramel sauce:
      1 c  Sugar
    3/4 c  Whipping cream
      3 tb Unsalted butter, cut in
           Small pieces
           Caramel ice cream:
      8    Egg yolks
    2/3 c  Sugar
           (see part 2 for more)
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET SAUVIGNON,
  1978.  Preheat oven to 325.  Roll out 1/2 dough until 1/8-in. thick and
  line six individual tart pans. Peel, core, and thinly slice the apples.
  Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until
  golden.  Sprinkle sauteing apple slices with sugar. Meanwhile, warm
  Calvados in saucepan.  Pour warm brandy over apple slices, cover skillet
  for a few seconds, uncover, ignite. Fill tart pans with flambeed apple
  slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on
  each tart.  Drizzle warm Caramel Sauce over tart fillings to glaze. Roll
  out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover
  tart shells.  Cut design in center of each top with cookie cutter; place on
  top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake
  in preheated oven 30 minute, until golden brown. Serve with Caramel Ice
  Cream.  (see part 2 for sauce and ice cream)