Instructions

1. For the Crust:
2. Process flour, sugar, and salt in a food processor for a few seconds until combined.
3. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15-20 pulses.
4. Add egg and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps.
5. Turn dough to a lightly floured surface and form into a rectangle if using a square or rectangular tart pan or a ball if using a round.. It should come together easily without being sticky. Flatten dough slightly with your hands. Wrap with plastic wrap and refrigerate for at least 1 hour.
6. To roll out the dough: 
7. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
8. On a lightly floured surface, roll the dough out into a 8-x-11-inch rectangle or 11-inch circle, then place gently into a 9-inch tart pan
9. With a sharp knife, trim the edges of the pastry to fit the tart pan.
10. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
11. To bake the crust: Preheat oven to 375F and place rack in the center.
12. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning.
13. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
14. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
15. Then place back into oven and bake for another 10 minutes or until golden brown.
16. Transfer to a wire rack and let cool completely.
17. For the Filling:
18. Place sugar, water, and corn syrup in a small skillet over medium heat.
19. Swirl pan lightly to mix.
20. Simmer mixture until it turns the color of iced tea, about 5 minutes.
21. Remove caramel from heat; stir in the butter.
22. Add cream; stir until caramel is smooth.
23. Add dried apples and walnuts and then pour caramel filling evenly into baked tart shell.
24. Allow tart to cool completely.
25. It’s going to have a candy bar texture. You can cut it easily but the caramel will not run…will be more like the inside of a Snickers bar.