Pull the frozen puff pastry sheet from the freezer and allow it to thaw while you prepare the apples and preheat the oven to 400F.

Peel the apples and cut into thin slices that are between ¼” and ⅛” thick.

Pour melted butter, brown sugar, cinnamon and nutmeg into a small mixing bowl and whisk together. Add sliced apples to the bowl and toss to coat evenly.

When the puff pastry has thawed enough that it easily unfolds on its own, lay it on a piece of parchment paper and roll out slightly so that it is a 10”x12” rectangle. Using a sharp knife, draw a 1.5” thick border around the edge of the rectangle so it looks like a picture frame - you want to score the puff pastry, but not cut through it.

Arrange the seasoned apple slices on the inside of the picture frame area on the sheet of puff pastry with the apples slightly overlapping.

Whisk the egg and use a pastry brush to brush the egg around the edge of the puff pastry.

Place in the oven to bake at 400F for 18 minutes.

Allow to cool slightly. If needed, warm the caramel sauce in the microwave until it drizzles easily. This happens quickly so microwave in 15 sec increments

Drizzle caramel sauce over the tart and cut into 6 sections. Serve immediately with vanilla ice cream and more caramel sauce on top.