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Crippen's Apple Tart

Ingredients:

1 or 2 18x26-inch puff pastry sheets
1 jumbo-size egg white
1 tbs. water
6 tablespoons almond paste
3 Granny Smith apples
6 tsp. sugar
6 tsp. cinnamon
6 tsp. butter

Directions:

Cut pastry into 6 squares. Be sure each is large enough to accommodate a tablespoon of almond paste in the center and half of a cored, sliced apple. (Pastry may need to be rolled out more to give extra room.) Mix egg white with water and stir until well blended. With a pastry brush apply mixture to the six cut pastry sheets. Put 1 tbs. almond paste in the center of each. Peel and core apples; slice very thin crossways. Surround almond paste with sliced apples. Mix sugar and cinnamon together. Sprinkle equal amounts on each tart. Place a teaspoon of butter on each tart and bake in a 350-degree oven for 7 minutes. Rotate the pan and bake for 7 minutes more. Serves 6.

Caramel Sauce:
2 cups sugar
1 lemon, juiced
2 cups water
2 tbs. butter
1 quart heavy cream

1 quart heavy cream
In a medium-size heavy saucepan put in sugar, water, juice of lemon, and butter on medium-high temperature. Stir frequently until mixture turns a brown color. Turn heat to low and slowly add cream. DO NOT LET BOIL. Remove from burner immediately, until burner cools down. Set aside.

Serve with:
1 quart good quality vanilla ice cream
cinnamon to taste

Scoop out sufficient ice cream for 6 small servings and whip in cinnamon just to taste. To serve, place tart on a desert plate, drizzle with warm caramel sauce and place desired amount of cinnamon ice cream on the side of tart. Serves 6.