Orange Pippin Apple Tart with Caramel Sauce

From 417 Magazine's Cooking Class with Executive Chef Howard Snitzer of Level 2 Steakhouse in Branson.
Serves 8–12
Paired with Sandemann Tawny Port

Ingredients for crust
1¼ cups unbleached flour
¾ cup powdered sugar
¼ teaspoon kosher salt
½ cup unsalted butter, chilled 
3 large egg yolks

Ingredients for filling
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
6 large Orange Pippin apples (or other local apple), cored, peeled and quartered

To prepare crust and filling
Blend flour, sugar and salt in processor, then add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form, gather dough and chill one hour. Press into a tart pan or roll out on lightly floured surface into a 13-inch circle and transfer to tart pan with removable bottom. Press sides of dough ¼ inch over the top of the pan. To make filling, mix sugar, cinnamon and cardamom together and toss the apple quarters in this mixture. Arrange apple quarters, cut-side down, around the tart. Bake at 375°F for one hour 15 minutes or until apples are tender and well browned. To plate, cut tart into portions and drizzle with caramel sauce. Serve at room temperature.

Ingredients for caramel sauce
1½ cups dark brown sugar
1½  cups heavy cream
6 tablespoons unsalted butter

To prepare caramel sauce
Heat sugar, cream and butter to a boil in a heavy pan over medium heat, whisking constantly until sugar is dissolved. Boil until caramel thickens enough to coat a spoon thickly and remove from heat. If you prepare the sauce ahead of time, whisk over low heat before serving.