Caramel sauce


1 1/2 cups (packed) dark brown sugar

1 1/2 cups heavy whipping cream

6 tablespoons (3/4 stick) unsalted butter



1 1/4 cups unbleached all purpose flour

3/4 cup powdered sugar

1/4 teaspoon coarse kosher salt

1/2 cup (1 stick) 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 or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored


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 sauces can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

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.

For filling:

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

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.

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.

Re warm remaining caramel sauce. Drizzle tart lightly with sauce. Serve passing remaining sauce separately.