Caramel Apple Tart

Caramel sauce

• 1 1/2 cups packed dark brown sugar
• 1 1/2 cups heavy whipping cream
• 6 tablespoons unsalted butter

Crust

• 1 1/4 cups unbleached all purpose flour
• 3/4 cup powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 cup chilled unsalted butter, diced
• 2 large egg yolk

Filling

• 2 tablespoons sugar
• 1 tablespoon unbleached all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

Directions

1. 1

   For caramel sauce:.

2. 2

   Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

3. 3

   For crust:.

4. 4

   Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.

5. 5

   For filling:.

6. 6

   Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.

7. 7

   Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.

8. 8

   Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.