Caramel Apple Tart

Ingredients

• 2 tablespoons butter 
• 14 pieces werther's original baking caramels 
• 3 medium granny smith apples cored peeled
• 0.3 teaspoon ground cinnamon 
• 1 sheet ready-to-bake puff pastry frozen

Equipment

• frying pan
• baking paper
• oven
• rolling pin

Directions

1. Preheat oven to 425 degrees.
2. Lay the puff pastry on a parchment paper lined sheet pan. If the pastry has creases in it, roll a rolling pin over it to flatten it out slightly.
3. Cut a large disk from the pastry (it will be about 9 – 10 inch in diameter) using a dinner plate for a pattern. Prick the surface all over with a fork, well.
4. Bake for 15 to 20 minutes till golden brown on top. Set aside.
5. Meanwhile, cut each apple into 8 wedges.
6. Heat butter in a large skillet over medium heat.
7. Add apples and cook, stirring occasionally 10 minutes or until apples begin to soften. Reduce heat to low and cook an additional 5 minutes or until apples are cooked through.
8. Remove apples from skillet and set aside.
9. Add the cinnamon and caramels to skillet and melt over low heat, stirring frequently for 5 minutes. Return apples to skillet and fold them into the melted caramel.
10. Spoon the warm apple mixture over cooked pastry. Tart is best when served the same day.