Caramel Apple Tart


One 9 inch pie crust 

4 medium sized baking apples,(Empire, Rome or other) peeled and sliced 1/4 inch thick

1/2 cup of Fat Toad Farm Caramel

1 egg, beaten

1 teaspoon sugar

Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.