Apple Tart with Caramel Sauce

I can only say decadent!

1/2 pkg (375g) puff pastry, thawed

1/3 cup ground almonds, lightly toasted

2 cooking apples, Spy, Mutsu or Pink Lady

2 tbsp melted butter

1/3 cup sugar

1/3 cup Calvados or Brandy

1. Roll out pastry into a very thin 1/3 inch disk about 11 inches in diameter.  Place the pastry disk on ungreased baking sheet.  Prick well all over with a fork, leaving a 1/4 inch rim untouched around the edge.  Refrigerate the pastry for 30 minutes.
2. Preheat the oven to 425F.
3. Remove the baking sheet from the refrigerator and sprinkle with toasted almonds, avoiding the rim.
4. Peel, core and cut the apples into quarters.  Thinly slice the apple quarters, and then place the slices, overlapping, in concentric circles over the pastry leaving the 1/4 inch outside rim of the pastry uncovered.  Brush the apple slices with melted butter and bake the tart for 25 to 30 minutes or until golden
5. While the tart is baking, make the caramel sauce.  Place the sugar in a small saucepan, add 1/3 cup water and bring to a boil over a low heat stirring until the sugar dissolves.  Once the sugar is dissolved, bring to a boil and continue to boil until the sugar turns to golden caramel.  Remove the pan from the heat and carefully add the calvados or brandy.  (the mixture will bubble and spit).  Return the pan to a low heat and stir to dissolve the caramel into a sauce.  Remove from the heat and let cool slightly.
6. Remove the baked tart from the oven and place on a serving dish.  Pour the warm sauce over the top of the tart and serve.