Spago’s individual apple pies

Prep: 1 hour, 45 minutes Cook: 45 minutes Makes: 8 single-serving pies

Sugar dough, see recipe

8 small cooking apples, such as Pippin, Granny Smith or Golden Delicious

6 tablespoons unsalted butter

1⁄2 cup sugar

4 tablespoons Calvados or cognac

1⁄2 pound store-bought frozen puff pastry, thawed

1 egg beaten lightly with

1 tablespoon water, for egg wash

Vanilla ice cream

1 Divide dough into 2 equal pieces; on a lightly floured surface, roll each piece into an 11-inch square. Transfer to a parchment paper-lined tray; refrigerate, 20 minutes.

2 On 1 or 2 baking sheets, place 8 individual tartlet tins or flan rings measuring 4 inches in diameter by 1⁄2 inch high. Using a 5-inch-diameter plate as a guide, cut out 8 circles of the dough; fit them into the tins or rings, trimming away any excess dough. Place the baking sheets in the refrigerator to chill the pastry.

3 Core and peel the apples; slice about 1⁄4-inch thick.

4 In a skillet over medium-high heat, melt 4 tablespoons butter. Add the apples; sprinkle with the sugar. Cook, stirring frequently, until the sugar caramelizes slightly but the apples remain slightly crisp, 2 to 3 minutes. Very carefully pour the Calvados or cognac over the apples; let the alcohol cook off for a few seconds. Remove from the heat and set aside.

5 Heat the oven to 350 degrees. On a lightly floured surface, roll out the puff pastry to 1⁄8-inch thick. With a 4-inch cookie cutter, cut out 8 circles, gathering and rerolling the scraps if necessary. Score a design in the centers of the puff pastry circles with a knife, taking care not to cut all the way through. Refrigerate until needed.

6 Divide the cooled cooked apples among the tart shells. Divide the remaining butter among the centers of the tarts. Top with puff pastry circles, leaving the sides unsealed. Brush the top of each pie with a bit of egg wash.

7 Bake until the pastry is golden brown, 40 to 45 minutes. Remove from the oven; leave at room temperature for about 10 minutes before serving.

8 With a spatula, transfer each pie to an individual serving plate. Remove the tins or rings, if necessary using the tip of a small, sharp knife to separate the pastry. Serve immediately, with ice cream.

Nutrition information per pie: 754 calories, 45 g fat, 35 g saturated fat, 155 mg cholesterol, 82 g carbohydrates, 35 g sugar, 8 g protein, 87 mg sodium, 3 g fiber