Caramel Apple Tart

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I read the comments first about keeping the simmer down to a low to carmelize and it turned out wonderfully! The only thing I differed from was the refridgerated pie crust, I only had phyllo dough frozen so I used that and kept brushing melted butter on it to keep it soft.....my parents and my family loved it!

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Sandra, you make it seem so easy! this certainly wasn't a complicated recipe, and tasted great - it gets a 4 star rating only because of me....I must not have followed some direction correctly because the sauce for the apples was very runny. Could anyone who makes this successfully (and I do recommend it! please tell me where I went wrong? Did I not cook long enough on the stove, or did I not bake it long enough? Thank you!

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I like your show & recipes but this one, if you make/cook according to directions, the sauce for the apples quickly becomes burnt, not imparting a good flavor-seems to me as though the temperature must be much lower to prevent this happening-otherwise it is a good concept.