Upside-Down Salted Honey Caramel Apple Tart

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup whole wheat pastry flour, or all-purpose whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts, pecans, or hazelnuts
• 5-7 apples, peeled, cored, and quartered top to bottom. There should be enough to fit snugly into a 10-inch skillet. *See note.
• 1 jar RCC Salted Honey Caramel Sauce

Method

1. Heat your oven to 400 degrees F. Set a rack in the upper third of the oven.
2. Over a medium flame, melt the butter in a 10-inch skillet.
3. While the butter is melting, mix together the sugar, whole wheat flour, rolled oats, and chopped nuts in a small bowl. Pour in the melted butter and stir until a crumbly mixture forms. Set aside.
4. Heat the jar of caramel sauce briefly in a microwave, or until it is just fluid. Scrape the sauce into the skillet. Lay in the apples, on their flat sides, forming concentric circles. Place the skillet over a medium flame and heat until he sauce is bubbling up around the apples. Cook for 3-4 minutes, then turn the apples onto their other flat side and cook 3-4 minutes more. 
5. Scatter the crumble topping over the entire surface of the apples, pressing into all the nooks and crannies. 
6. Slide the pan into the hot oven and bake for 20 minutes. 
7. After 20 minutes, check that the apples are cooked to your desired softness, then turn your broiler on high and brown the crumble until it is a deep brown. Remove from the oven.
8. Run a pairing knife around the edge of the crumble, releasing the gooey sugar from where it is stuck. Place a platter (the circumference of which is wider than the rim of your skillet) over the top of the pan. Using hot pads (I use my Ove’ Gloves) and extreme care, flip the tart over, and lift off the skillet. If any apples stick to the pan, you can scrape them out and fill in any holes on the surface of the crumble.
9. Allow the tart to cool from molten lava to warm, then serve with good vanilla ice cream.

*Choose hard baking apples such as Golden Russets, Honeycrisps, Jonagolds, Winesaps, or Granny Smiths. You want the apples to hold their shape, not turn to mush.