Dutch Caramel Apple Tart

I have waited far too long to share this recipe with you!  In case you are looking for a dessert to make for Thanksgiving, look no further.  A buttery crust, caramel apple filling, topped with a streusel topping = the perfect Fall treat.

Dutch Caramel Apple Tart
Source:  inspired by Domestic Fits and My Baking Addiction

Ingredients:
One (1) Standard Pie Crust (I used this recipe from goodlifeeats)
Apple Filling
3 cups granny smith apples, peeled, cored and cut into thin slices
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sugar
1 tablespoon flour
1/2 tablespoon cinnamon
1 tablespoon no sugar added applesauce
1/2 teaspoon fresh grated nutmeg

Caramel Filling
1 cup brown sugar, packed
1/4 cup heavy cream
1 1/2 tablespoons butter
1/2 teaspoon vanilla

Oatmeal Streusel Topping

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup all-purpose flour

1/2 cup packed brown sugar

3/4 cup rolled oats

1/2 cup butter

For the apple filling
In a large bowl, combine the apples, lemon juice and salt, toss to coat. Let stand at room temperature for about 30 minutes. Add the sugar, flour, cinnamon, applesauce and nutmeg and toss to coat. Set aside.

For the caramel filling
In a pot over medium heat, add the brown sugar and cream. Stir until the sugar is dissolved and allow to boil, untouched, until it reaches 210F on a candy thermometer. Remove from heat and add the butter and vanilla, stir to combine and allow to cool.

For the streusel topping
Prepare by combining flour, cinnamon, nutmeg, brown sugar and oats. Mix thoroughly, then cut in butter until mixture is crumbly.  Set aside.

For the assembly and baking
Preheat oven to 350F.

Remove the dough from the refrigerator or freezer. Set it aside while you dust the work surface and rolling pin with flour. Roll dough with a rolling pin until it has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.

When the dough is the proper size, wrap it gently around the rolling pin to transfer to the tart pan. Press the dough into the pan and shape the edges according to your desired design. Poke a bunch of holes in the bottom with a fork.

Flash bake crust at 350F for 7 minutes.  Remove the crust from the oven and pour the caramel filling on the bottom, then the apples on top of that.  Spread the oatmeal streusel topping over the apples.  Increase oven temperature to 425F and cook for 15 minutes.  Decrease oven temp to 350F and bake for an additional 30-40 minutes or until apples are tender.