Brian made these tarts with a recipe from the Joy of Cooking.
The apples are Honey Crisp (great for just eating, too) and the crust is a butter crust (also great for just eating!)
The filling is kind of of like a custard, with heavy cream and eggs.
I made the caramel from the recipe L’Epi Dupin in Paris uses (according to my French bistros cookbook). It’s only sugar and butter, stirred, stirred and stirred. I read several chapters of a book while I stood at the stove and stirred. Next time I’m going the lazy chef route and making the ten-minute sugar, butter and cream version.
We had these tarts with vanilla ice cream for dinner Sunday night. Sometimes I still get a kick out of being a grownup and deciding that if I want apple pie for dinner there’s nobody to stop me. (Though come to think of it, the best dinner I had as a kid growing up was blackberry dumplings — from our freshly picked berries — and ice cream).
I love fall.