CARAMÉLIA APPLE AND CARAMEL CORN TART

Preheat oven to 300° Fahrenheit. Line a rimmed baking sheet or roasting pan with aluminum foil, and grease with cooking spray. Place in the popcorn.

Melt butter in a large saucepan over medium/high heat. Add brown sugar and corn syrup, stir to combine. Bring to a rolling boil, then reduce the heat to low and let simmer without stirring for 5 minutes. Stir, then continue to cook for an additional 4 to 6 minutes, stirring every 30 seconds, until the mixture is a deep golden color. Turn off the heat and slowly whisk in salt, baking soda and vanilla. The mixture will bubble. Pour over the popcorn and toss until it is evenly coated.

Bake for 15 to 20 minutes, stirring to toss every 5 minutes, until the caramel corn has turned a deep amber color. Remove the caramel corn from the oven and transfer to a surface covered with parchment or wax paper to cool.

In a food processor, pulse the flour, powdered sugar, salt, and butter until the butter is incorporated into the flour and looks mealy. Add in the egg and pulse about 15-17 times.

Turn out into a clean surface and gather the shaggy dough together into a ball. Form into a 4-inch disk, wrap in plastic wrap, and place in the fridge to chill for at least 1 hour.

Skin and cube 14 ounces of apples (about two large apples). The cubes should be slightly smaller than a die. In a medium saucepan over medium/high heat, add in the vegetable oil and diced apples. Cook down, stirring constantly for about 5 minutes, or until the apples have shrunk and softened.

Add in the apple butter and continue to cook for another 5 minutes until most of the water has steamed off.

Remove from the heat and fold in the Caramélia 36%. Set aside.