This elegant dessert evokes all the fun of a caramel apple but is a whole lot cleaner and easier to eat—and to share. McIntosh and Golden Delicious apples tend to break down when cooked, so use firmer cooking apples such as Cameo, Cortland, or Braeburn. Save leftover sauce for another use, such as an ice cream topping, a sweet fondue, or dip.

　　

Ingredients

makes 8 servings

　　

for caramel sauce

1 1/2 cups (packed) dark brown sugar

　　1 1/2 cups heavy whipping cream

　　6 tablespoons (3/4 stick) unsalted butter

　　

for crust

1 1/4 cups unbleached all-purpose flour

　　3/4 cup confectioners’ sugar

　　1/4 teaspoon kosher or other coarse salt

　　1/2 cup (1 stick) chilled unsalted butter, diced

　　2 large egg yolks

　　

for filling

2 tablespoons granulated 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, and cored

　　Special equipment: 9-inch tart pan with removable bottom

　　

make caramel sauce

Step 1

Bring sugar, cream, and butter to a boil in a heavy medium saucepan over medium-high heat, whisking constantly until the sugar dissolves. Boil until the caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes.

　　

make crust

Step 2

Blend the flour, sugar, and salt in a food processor. Add the butter and blend until coarse meal forms. Add the egg yolks; pulse until moist clumps form. Gather the dough into a ball, then flatten into a disk. Wrap and chill at least 1 hour.

　　

make filling and bake tart

Step 3

Whisk the sugar, flour, cinnamon, and cardamom in a large bowl to blend. Add the apples and toss until evenly coated.

　　

Step 4

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

　　

Step 5

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

　　

do ahead

Step 6

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

　　

Step 7

The DOUGH for the tart crust can be made 1 day ahead. Keep chilled.

　　The Epicurious Cookbook