1. Pour the sugar into a large saucepan in an even layer. Place over medium heat and mix continually until it’s totally melted and a dark amber color. This should take about 10 minutes.
2. Remove from heat. Add the butter and
mix. Be careful, since the sugar will bubble up once the butter is added. Mix until the butter is incorporated. Next, slowly add the heavy cream, mixing until it’s all combined. Let cool for five minutes.
3. Remove the cooled tart from the pan.
Put onto a rack lined with Gefen Parchment
Paper and pour the caramel sauce over the tart.