- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 5 teaspoons (or more) ice water
- Cider-Caramel Sauce
- 2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
- 1/2 teaspoon ground cinnamon
- Cinnamon-Clove Ice Cream or vanilla ice cream
- Clusters of red grapes (optional)
- Fresh mint (optional)
- 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. Garnish with grapes and mint, if desired.