Apple Tartlets with Cinnamon-Balsamic Syrup and Butter-Toffee Ice Cream
Adapted from Bon Appetit Magazine
Makes 4

I was serving 8 people, so I 1 1/2‘ed the ice cream (which was enough) and doubled the rest.

Butter-Toffee Ice Cream
3 1/2 tbsp. unsalted butter
2/3 cup (packed) golden brown sugar
1/2 cup half and half
1/8 tsp. salt
2 large eggs
2 cups heavy whipping cream
2 tbsp. Scotch
1 tsp. vanilla
1/2 cup toffee bits (such as Skor)

Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half and half and salt. Bring just to a simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, scotch, and vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours.

Process cream mixture in ice cream maker according to manufacturer’s instructions. Add toffee bits about three minutes before ice cream is done. Transfer to container; freeze. (Can be made one day ahead. Keep frozen.)

Cinnamon-Balsamic Syrup
1/2 cup balsamic vinegar
1/3 cup sugar
2 cinnamon sticks, broken in half
2 tbsp. water

Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous 1/2 cup, about six minutes. (Can be made one day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving.)

Apple Tartlets
1/2 cup packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
4 large Golden Delicious apples, peeled, cored, cut into 1/8 inch thick slices
1 sheet frozen puff pastry (half of 17.3 oz. package, thawed)
1 large egg, beaten to blend

Preheat oven to 400 degrees. Mix sugar and butter to blend in small bowl. Divide mixture among four 1-cup ramekins or custard cups, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup.

Open pastry sheet. Using biscuit cutter or small plate, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Bursh tops with beaten egg.

Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 4 minutes. (Can be made 4 hours ahead, let stand at room temperature.)

To serve, invert warm or room temperature tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.