Apple Tart With Caramel Sauce

Total Time: 2 hrs 45 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups packed dark brown sugar
• 1 1/2 cups heavy whipping cream
• 6 tablespoons unsalted butter
• 1 1/4 cups unbleached all-purpose flour
• 3/4 cup powdered sugar
• 1/4 teaspoon coarse kosher salt
• 1/2 cup chilled unsalted butter, diced
• 2 large egg yolks
• 2 tablespoons sugar
• 1 tablespoon unbleached all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 6 large mcintosh apples (about 2 3/4 pounds) or 6 large golden delicious apples, peeled, quartered, cored (about 2 3/4 pounds)

Recipe

• 1 for caramel sauce: 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.
• 2 for crust: 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.
• 3 for filling: whisk first 4 ingredients in large bowl to blend. add apples and toss until evenly coated.
• 4 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.
• 5 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.