Warm Apple Tartlets With Red Wine-Caramel Sauce

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1 cup dry red wine

1 1/2 cups granulated sugar

4 Tbs. unsalted butter

1 vanilla bean, split lengthwise with pulp scraped out and reserved

3 firm tart apples, peeled and cut into 20 thick wedges

5 Tbs. chopped walnuts

Pâte Brisée

1 1/4 cups all-purpose flour

2 Tbs. granulated sugar

3/4 tsp. salt

2/3 cup cold butter, cubed

1 egg yolk

3 Tbs. ice water

4 tartlet pans, about 3 inches roundb and preferably with removable bottoms for easier use

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