Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream

Ingredients

• 6 tablespoons all purpose flour 
• 0.5 teaspoon cornstarch 
• 6 tablespoons brown sugar dark packed ()
• 1 large eggs 
• 0.3 teaspoon fleur del sel fine
• 0.5 cup brown sugar packed ()
• 2 pounds granny smith apples cored peeled cut into 3/4-inch pieces
• 0.8 teaspoon ground cinnamon 
• 0.3 cup heavy whipping cream 
• 0.3 cup pecans toasted
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 2 tablespoons butter unsalted ()
• 1 teaspoon vanilla extract 
• 0.3 cup water 
• 1 teaspoon irish whiskey 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• hand mixer
• pastry brush

Directions

1. Using electric mixer, beat butter andsugar in medium bowl until blended. Beatin egg.
2. Add flour and salt and beat just untilincorporated. Gather dough into ball; flatteninto disk. Wrap in plastic and chill at least 1hour. DO AHEAD: Can be made 1 day ahead.Keep chilled.
3. Divide dough into 6 equal pieces.Gather each piece into ball, then flatteneach slightly.
4. Roll out each dough piece onlightly floured surface to 4- to 41/2-inch round.Press 1 dough round onto bottom and upsides of 41/2-inch-diameter tartlet pan withremovable bottom. Pierce crust all over withfork. Repeat with remaining dough rounds.Freeze crusts 30 minutes.
5. Preheat oven to 375°F.
6. Bake crusts untilgolden brown and baked through, about30 minutes. Cool crusts in pans on rack.DO AHEAD: Can be made 1 day ahead. Storeairtight in pans at room temperature.
7. Combine sugar and1/4 cup water in heavy medium saucepan. Stirover medium-low heat until sugar dissolves.Increase heat and boil without stirring untilsyrup is deep amber, occasionally brushingdown pan sides with wet pastry brush andswirling pan, about 6 minutes.
8. Removepan from heat.
9. Add cream, then butter andsalt (mixture will bubble vigorously). Stiruntil any caramel bits dissolve and sauce issmooth. do ahead Can be made 1 day ahead.Cover and chill. Rewarm over medium-lowheat until just pourable before using.crumb topping / Blend flour, brownsugar, and salt in processor.
10. Add pecans andblend until coarsely chopped.
11. Add butterand process just until small moist clumpsform. DO AHEAD: Can be made 1 day ahead.Cover and chill.Rewarm over medium-lowheat until just pourable before using.
12. Blend flour, brownsugar, and salt in processor.
13. Add pecans andblend until coarsely chopped.
14. Add butterand process just until small moist clumpsform. DO AHEAD: Can be made 1 day ahead.Cover and chill.
15. Whisk brown sugar andcornstarch in bowl to blend. Melt butter inlarge nonstick skillet over medium heat.
16. Addapple pieces and sauté until almost tender,about 10 minutes.
17. Add brown sugar mixture;stir until sugar dissolves, then add next 3ingredients. Simmer until juices are bubblingand slightly thickened, about 5 minutes.
18. Remove from heat. Cool completely.
19. Preheat oven to 375°F. Arrange tartletpans with crusts on rimmed baking sheet.Spoon 11/2 tablespoons caramel sauce intoeach tartlet crust. Divide cooled apple fillingamong crusts.
20. Sprinkle crumb toppingevenly over each.
21. Bake until apple filling isbubbling and topping is crisp and golden,25 to 30 minutes (juices may bubble overrims of pans). Cool 5 minutes, then carefullyloosen tartlets from sides of pans with smallsharp knife and remove pan sides. Cooltartlets 10 minutes, then place 1 warm tartleton each of 6 plates.
22. Place scoop of cinnamonice cream alongside each and serve.