This intricate and delicately beautiful tart is surprisingly easy to make. The sweet apples and buttery caramel is guaranteed to make this a showstopper.
Peel and core the apples then cut them in quarters. Slice the apples into very thin slices
Put the slices in a large bowl and toss with the lemon juice to keep them from browning
Mix all the dry ingredients in a small bowl until very well combined then toss with the apples until each slice is well coated
Place a piece of plastic wrap over the apples, pressing down until there is no space between the apples and the plastic wrap. Set aside for about 30 minutes
Preheat oven to 375℉
Line a 9 or 10” cast iron skillet with your pie crust, pressing lightly into the edges so there are no gaps. Take a fork and gently prick the pie crust all around and then chill for the reminder of the time the apples are resting.
Working from the outside edge, make a single row of apples all along the circumference, overlapping the previous slice by half its length. Continue in concentric circles, overlapping each slice, until you reach the middle. Take one apple slice and roll it up and place in the very center completing your rose
Bake uncovered for 20 minutes, then cover with foil and bake another 20-25 minutes
Make the caramel:
During the last few minutes the tart is baking, in a saucepan over medium heat add the brown sugar, butter, salt, and cream/milk
Stirring constantly, bring to just a boil, lower the heat and ck for about 3 more minutes or until the caramel has thickened. It should slowly fill in the gap when you drag a spoon/mixing spatula across the bottom of the pan
Baste the apples with the warm caramel so it sinks in between all the layers