Caramel Apple Tart

This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 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 yolks

• 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. For caramel sauce:
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. For crust:
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. For filling:
6. Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
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. 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.