This shortbread crust is the perfect foil for ice cream.

Ingredients

• 1 2/3 cups all-purpose flour
• 3/4 cup butter, cubed
• 2/3 cup powdered sugar
• 1/3 cup cornstarch
• 2 tablespoons butter
• 2 cups peeled and diced Gala apples
• 1/3 cup firmly packed light brown sugar
• 2 tablespoons bourbon
• 2 pints vanilla ice cream
• Caramel Sauce
• 1/2 cup lightly salted roasted pecans
• Garnish: Caramelized Apple Chips,

Preparation

1. Preheat oven to 350°. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Firmly press on bottom and up sides of 8 (3 3/4-inch) round tart pans with removable bottoms (about 7  Tablespoons per pan). Place tart pans on a baking sheet. Bake 25 to 30 minutes or until lightly browned. Cool completely on baking sheet on a wire rack (about 30 minutes).
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples and brown sugar. Cook, stirring constantly, 8 to 10 minutes or until tender and caramelized. Remove from heat, and stir in bourbon. Cool completely (about 30 minutes).
3. Let ice cream stand at room temperature 10 minutes or until softened; place ice cream in a large bowl, and stir in apple mixture. Cover and freeze 4 hours or until firm. Serve in tart shells with Caramel Sauce and pecans. Garnish, if desired.

Caramel Sauce

Ingredients

• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1/4 cup honey

Preparation

1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
2. Remove from heat, and cool 15 minutes before serving.
3. Store in an airtight container in refrigerator up to 1 week.
4. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Caramelized Apple Chips

Ingredients

• 1 small apple
• 1 cup sugar
• 1 cup water
• Wax paper

Preparation

1. Preheat oven to 350°.
2. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. Cut apple into 1/16-inch-thick slices, cutting through stem and bottom end using a mandoline.
4. Bring sugar and water to a boil in a 3-qt. saucepan over medium-high heat, stirring constantly.
5. Add apple slices, and cook, stirring often, 10 to 12 minutes or until apples are slightly translucent and syrup begins to thicken.
6. Remove from heat.
7. Quickly remove apples from syrup, 1 at a time, using tongs, and place in a single layer on wire rack in pan.
8. Discard remaining syrup, or save for another use. Bake apples at 350° for 10 to 15 minutes or until golden; remove from oven, and transfer apples to lightly greased wax paper, using tongs. Cool completely (about 10 minutes). Apples will crisp as they cool.