2.5 pounds apples i use 2 granny smith apples cored peeled halved cut into 4 wedges ( 7)
0.5 teaspoon ground cinnamon
5 teaspoons water ()
0.5 teaspoon salt
3 tablespoons sugar
0.5 cup butter unsalted chilled cut into 1/2-inch pieces (1 stick)
1 Clove whipped cream
Equipment
frying pan
sauce pan
oven
Directions
Blend flour, sugar, caraway and salt in processor.
Add butter and process, using on/off turns, until butter is cut into pea-size pieces.
Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk.
Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
Place 3/4 cup Cider-Caramel Sauce in heavy large skillet.
Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired.
Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes.
Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead.
Let stand at room temperature.)
Rewarm remaining sauce in small saucepan.
Place tartlets on plates. Top with ice cream and some warm sauce.