For tart crust:

Pre-heat oven to 350 F.

Grease your tart pan, this dough caramelizes on the bottom and will stick if not greased.

Mix together the flour, the sugar and salt.

Add the cold butter chunks and use a pastry cutter or fork to work butter into dough until dough starts looks crumby.

Add the cold water one tablespoon at a time and mix until dough can form a ball.

Roll dough out on a piece of parchment paper so it’s thin and the right dimensions for your tart pan.

Place tart pan on top and slide your hand under the parchment paper and flip the pan over with the tart dough on top.

Work dough into the edges of your tart pan then take a knife and trim along the top edge of the tart pan so you have a clean edge.

For cinnamon caramel:

In a microwave safe bowl or in a sauce pan, add sugar, salt, corn syrup, salted butter, cream, vanilla and cinnamon together and stir.

Microwave for 1 minute and stir. mixture will be runny and we want it runny.

If using a sauce pan, heat until mixture heats up and sugar starts to dissolves, remove from heat.

For assembly:

Fill crust with 1/2 cinnamon caramel mixture, line 1/2 of the apple slices on top of caramel.

Then add the other half of the cinnamon caramel , followed by the other half of apples.

Bake at 350 F. for 1 hour.

Sprinkle with cinnamon and let tart rest until cooled, then enjoy.