1 (1 lb.) pkg. frozen puff pastry, defrosted until soft enough to roll, but still very cold.

CARAMEL SAUCE:

1 c. sugar
1/2 c. water
3/4 c. heavy cream
3 tbsp. butter

APPLE FILLING:

6 lg. tart cooking apples, about 3 lb.
4 tbsp. (1/2 stick) butter
1/3 c. sugar
1 tbsp. all purpose flour
1 egg, lightly beaten with 1 tsp. water for glaze

On a lightly floured board, roll half the pastry (1 sheet) into a 13 inch square; transfer to an 11 inch tart pan with a removable bottom. Press pastry into bottom and sides of pan; trim edges even with the top rim. Refrigerate pastry-lined pan and remaining pastry while preparing the sauce and filling.

To make the Caramel Sauce, combine sugar and water in a heavy medium size saucepan. Cook over moderately high heat, without stirring, until mixture turns golden brown; be careful not to let it burn. Immediately remove from heat and slowly stir in cream. The sugar will harden, but stirring will smooth it out. Stir in butter until melted.

Place oven rack in lowest position. Preheat oven to 425 degrees. To make the Apple Filling, peel, halve, core and thinly slice the apples. Heat butter in a large skillet over moderately high heat. Saute apples, turning often, until barely tender, about 5-8 minutes. Remove from heat and sprinkle with sugar and flour, stirring until coated. Pour hot apples with their juices into pastry lined pan.

Measure 1/2 cup warm caramel sauce and pour over apples. (Reserve remaining sauce; it may be refrigerated up to 2 weeks. Reheat in microwave or top of double boiler before using.)

Roll remaining pastry and cut a 12 inch circle; cut a 1 inch circle out of the center. Place over apples; press onto rim of pan and trim edges even with rim. Brush top lightly with egg glaze. If desired, reroll scraps of pastry, cut into decorations and place on top; brush with egg glaze.

Place tart of a baking sheet and bake for 30-40 minutes or until the top is deep golden brown. The top crust will have pulled away from the sides. Remove from oven and cool 10 minutes. Top keep the sides from sticking, place the tart on a bowl smaller than the tart pan, carefully lower the sides and then raising them back in place. Let the tart cool in the pan for at least 30 minutes before serving.

The tart may be held covered at room temperature overnight or frozen. Before serving, bring to room temperature and reheat, uncovered, at 425 degrees for 5- 10 minutes, or until hot.

To serve, remove sides of tart pan. Spoon warm sauce over each slice.