Ingredients

• 1 sheet store-bought puff pastry, thawed
• 3 medium apples, cored and thinly sliced (we like a sweet-and-tart mix of Fuji, Honeycrisp, and Pink Lady)
• ½ tsp salt
• ¾ cup caramel sauce, homemade or store-bought
• 1 bar of 70% dark chocolate, coarsely chopped (don't alter this one! chips and morsels don't work)
• Heavy whipping cream
• Optional: additional chocolate to drizzle on top, powdered sugar for dusting

Directions

1. If you're making caramel sauce from scratch, do that first. Allow the caramel to cool and thicken before using.
2. On a lightly floured surface, roll out thawed puff pastry into a 13 in. x 9 in. rectangle. Transfer to a parchment-lined baking sheet. Poke holes with a fork around the middle of the pastry to allow steam to escape during the bake. Return tray to the fridge so the dough stays cold while you prepare the apples.
3. Toss thinly sliced apples in a bowl with salt. Pour in caramel sauce and toss once more until evenly coated. Note: If using store-bought caramel sauce, heat it in the microwave on high for 15-30 seconds so it's somewhat runny. This makes it easier to toss with the apples.
4. Remove puff pastry from the fridge and arrange coarsely chopped chocolate in an even layer over top, leaving a 1 in. border all around. Layer the apples in 3 rows on top, overlapping as you go. Fold in the edges of the pastry to create a crust. Return tart and baking sheet to the fridge for another 15 minutes to firm up before baking.
5. Preheat oven to 400º F.
6. Brush edges of the tart with heavy whipping cream (about 2 Tbsp), then bake on the middle rack for 25-30 minutes, until golden brown.
7. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
8. Once cooled, drizzle any leftover caramel sauce and melted chocolate on top or dust with powdered sugar. Best enjoyed the same day, but will keep for 2 days in an airtight container at room temperature.

Notes

• Chilling: You want to allow the tart to firm up before baking to keep the pastry dough as cold as possible. This will result in the flakiest apple tart! Trust me.
• If the crust unfolds while baking, don't stress out–this happened to me every time I tested the recipe. The folded edge is less about presentation and more about making sure sure none of the ingredients seep out during the bake.