I come from a big dessert family. The need for a super quick, delicious dessert after work is almost a necessity. So using something as simple as phyllo dough for the crust of a tart is the direction I naturally gravitate towards. It's tender, airy, and with the addition of the almond butter, rich and sweet at the same time. The caramel sauce brings the tart together, and using my stash of leftover holiday caramels (I used my last few testing this recipe!), its quick and easy to make while the tart is in the oven.

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