CARAMEL APPLE TART
- 1 sheet frozen, ready to bake puff pastry, defrosted
- 3 medium Granny Smith apples, peeled and cored
- 2 tablespoons butter
- ¼ teaspoon ground cinnamon
- 14 pieces Werther’s Original Baking Caramels, unwrapped
Preheat oven to 425 degrees F. Lay the puff pastry on a baking sheet lined with parchment paper. Use a rolling pin to flatten the dough slightly if it has creases in it. Using a dinner plate as a patter, cut out a large disc from the pastry dough. Prick the top surface of the entire disc well with a fork. Bake until golden brown on top, approximately 15-20 minutes. While the pastry dough is baking, cut each apple into 8 wedges. Heat the butter in a large skillet over medium heat. Add the apples and cook until they begin to soften. Reduce the heat to low and cook until the apples are cooked through, about 5 more minutes. Remove the apples from the skillet and add cinnamon and caramels to it. Melt them over low heat, stirring frequently, then fold the apples into the mixture. Spoon the warm apple mixture on top of the baked puff pastry. Serve within 24 hours, preferably while warm.