Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

Name: Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream
Yield: Makes 8 Servings
Ingredients: 1/2 cup (packed) pitted prunes; 1/2 cup (packed) golden brown sugar; 1/2 cup water; 2 tablespoons unsalted butter; 2 tablespoons Calvados; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 1/4 cup butter; 1/4 cup sugar; 4 medium Granny Smith apples (about 2 pounds), peeled, quartered, cored; 1 sheet (preferably all-butter) frozen puff pastry (half of 17.3-ounce package), thawed; 8 large egg yolks; 2/3 cup plus 4 teaspoons sugar; 2/3 cup Calvados; 1 cup chilled whipping cream

By Jeanne Thiel KelleyPhotography by Mark Thomas

November 30, 2004

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Recipe notes