How to Make Dulce de Leche

1. Preheat the oven to 425° and place a rack in the middle of the oven.
2. Pour the sweetened condesned milk into an ungreased glass pie dish (9" deep dish if available, regular depth can work).
3. Cover the pie dish tightly with foil and place in a deep roasting pan.
4. Create a water bath by pouring hot water into the roasting pan, filling it up so it reaches halfway up the pie dish.
5. Bake for 45 minutes.
6. After time is up, check on the water level. Add more hot water if necessary to keep the water level halfway up the dish. Continue baking for 15-20 minutes or until the milk is thick and brown.
7. Remove pie dish from the water bath and cool on a wire rack. This recipe makes about 1 ¼ cups of dulce de leche and the tart only need ⅓ cup, so be sure to enjoy those leftovers!!

To Make the Tart

1. Preheat the oven to 350°.
2. Wash and core your apples. Slice into ⅛-¼" slices depending on how thick you want them. ⅛" will produce a drier apple after baking while ¼" will retain a little more juice.
3. Put the apple slices in a medium bowl; toss with the cinnamon and set aside.
4. Set aside a tart shell pan and place on top of a sheet pan (this will make it easier to handle). No need to prep or grease the pan.
5. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
6. Add the vanilla and the salt. Mix just until combined.
7. At a low mixing speed, gradually add the flour, mixing just until combined. The dough should form large crumbles.
8. Transfer the dough to the tart pan and press the dough firmly and evenly into the bottom of the pan.
9. Spread the dulce de leche over the dough, but not all the way to the edge. Leave some room!
10. Arrange the sliced apples, covering the entire top of the tart.
11. Bake tart for 45-50 minutes or until light golden brown.
12. After baking, allow to cool. Remove from the pan and cut into wedges or bars.