Ingredients

• ½ package Gluten Free Pie Crust Mix (227 g), prepared according to package directions and chilled
• 2 large Apples, we used Extra Fancy Opal and Lucy™ Glo Apples (about 19 oz or 539 g)
• 1 Lemon, juiced
• 10 oz jar Caramel Sauce (284 g)

Instructions

1. Preheat oven to 400°F.
2. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 10-inch nonstick tart pan. Gently press crust into place, then remove remaining plastic wrap.
3. Trim edges and spread caramel evenly over the bottom of the crust. Freeze for 15 minutes.
4. Core and slice apples into ⅛-inch-thick slices; place them in a bowl and toss with fresh lemon juice to prevent browning. Arrange apple slices in the pan in concentric circles, starting at the outside edge and working toward the center. Place the apple slices cut side down, layering each apple slice and slightly overlapping one over the other until you reach the center. Place a cross section of apple in the center to complete the design.
5. Place on a baking sheet and bake for 30–40 minutes, or until the crust is golden brown and the apples are cooked through. Note: Some of the caramel may come out of the bottom while the tart bakes. You can wrap the bottom of the tart pan with aluminum foil to keep it from seeping out.
6. Remove tart from oven and allow to cool completely before slicing.