For the Flaky Pastry:

• 1 sheet frozen puff pastry, thawed (approx. 8-9 ounces, ensures maximum flakiness)
• Unbleached all-purpose flour for lightly dusting the work surface

For the Spiced Frangipane:

• 2 tablespoons (30g) soft unsalted butter (at room temperature for easy blending)
• 2 tablespoons (25g) granulated sugar
• 1 large egg yolk (also at room temperature)
• ½ teaspoon pure vanilla extract
• ¼ cup (28g) almond meal/flour (adds rich, nutty flavor and texture)
• ½ teaspoon ground cinnamon
• Pinch kosher salt (enhances all the sweet flavors)

For the Egg Wash:

• 1 large egg
• 1 teaspoon cold water

For the Apple Filling:

• 2 tablespoons (25g) granulated sugar
• ⅛ teaspoon ground cinnamon (for a fragrant, spiced apple topping)
• 2 medium Honeycrisp apples (roughly ¾ lb; 12 ounces) (known for their crispness and sweet-tart flavor)
• ½ tablespoon cold unsalted butter cut into very small pieces (for richness and shine)

Recommended for Serving:

• Warm salted bourbon caramel sauce for generous drizzling
• Creamy vanilla ice cream (a classic pairing)

• Crucial Preparation Note: For optimal results, ensure your frozen puff pastry sheet is properly thawed. Ideally, transfer it to the refrigerator overnight the day before baking. If you need a quicker thaw, leave it at room temperature for 1 to 2 hours, but immediately move it to the refrigerator once thawed. The dough must remain very chilled to be manageable and achieve that coveted flaky texture.
• Preheat your oven to 400°F (205°C), positioning a rack in the center. Line a standard half sheet pan with parchment paper, then set it aside. This prepares your baking surface.
• Prepare the Pastry: Carefully unroll or unfold your thawed puff pastry sheet onto a lightly floured work surface or a large piece of fresh parchment paper (discard any original packaging paper). With a lightly floured rolling pin, gently roll the dough into a consistent 9 x 13-inch (23 x 33 cm) rectangle. Transfer this prepared dough to your parchment-lined sheet pan. Using a fork, gently prick the inner portion of the dough numerous times, ensuring you leave a clear one-inch border unpricked on all sides. This “docking” helps prevent uneven rising in the center. Lightly cover the sheet pan with plastic wrap and place it in the refrigerator to chill while you prepare the frangipane and other ingredients.
  
• Craft the Frangipane: In a mini food processor or using a handheld mixer, combine the softened unsalted butter (ensure it’s truly soft for a creamy result) and granulated sugar. Beat the mixture until it becomes wonderfully creamy and light, scraping down the sides of the bowl as needed to ensure everything is incorporated. Next, add the large egg yolk and pure vanilla extract, mixing until just combined. Finally, stir in the almond meal/flour, ground cinnamon, and a pinch of kosher salt until a uniform, fragrant mixture forms. Vital Note: The frangipane must be soft and easily spreadable to prevent tearing the delicate puff pastry. If it feels too thick or stiff, let it sit out at room temperature for a bit longer to soften before proceeding with assembly.
• Prepare Egg Wash: In a small bowl, whisk together the large egg and one teaspoon of cold water until the mixture is smooth and well combined. This will be used to create a golden, glossy crust. Set aside.
• Assemble the Tart’s Topping: In a separate small bowl, combine the granulated sugar and ground cinnamon for the apple topping, mixing them thoroughly. Set this fragrant cinnamon sugar aside. Take your Honeycrisp apples, cut them in half, and carefully remove the core using either a melon baller or a small knife (a specialized corer also works well). Using a mandolin for uniform thickness or a very sharp knife, slice the apples into extremely thin pieces, aiming for approximately 1/16-inch thick. Try to keep the apple slices neatly stacked to make transferring them easier onto the tart.
• Remove the chilled puff pastry from the refrigerator. Gently brush off any excess flour from the surface. Dollop the prepared frangipane evenly across the docked inner surface of the dough, ensuring you maintain that crisp one-inch border on all sides. Use an offset spatula to carefully spread the frangipane into a very thin, smooth, and even layer across the center.
  
• Carefully transfer and artfully arrange the thinly sliced apple pieces onto the frangipane filling. Arrange them lengthwise in two distinct rows, alternating the direction of the slices in each row to create a beautiful fanned pattern. The slices should slightly overlap one another. Evenly sprinkle the arranged apples with the cinnamon sugar mixture, then strategically dot the surface with the small, cold butter pieces. Using a pastry brush (or your fingertips for precision), lightly brush the border edges of the dough with the prepared egg wash, being very careful not to let it drip down the edges, which could inhibit the pastry’s puff. 
  
• Bake & Serve: Carefully transfer the sheet pan to the preheated oven. Bake for approximately 20 to 25 minutes. After 20 minutes, gently rotate the sheet pan 180 degrees to ensure even baking and browning. Continue baking until the puff pastry crust is beautifully puffed, deeply golden brown, and wonderfully flaky, and the apples are tender. Once baked, remove the tart from the oven and carefully transfer it, still on its parchment, to a wire rack to cool for 10 minutes. This cooling time allows the tart to set slightly. Slice the tart into elegant squares or rectangles and serve it warm, ideally with a drizzle of bourbon caramel sauce and a scoop of luscious vanilla ice cream.
  

Detailed Prep & Make-Ahead Instructions: 

• Preparing the Frangipane Filling: The flavorful frangipane base can be expertly prepared 1 to 2 days prior to your baking day. Simply store this mixture in an airtight, covered container within your refrigerator. CRITICAL NOTE: Before you intend to use it in the tart, it is absolutely essential to allow the frangipane to return to room temperature. This can take anywhere from an hour to significantly longer, depending on its initial chill and your ambient kitchen temperature. When ready, it should be soft, light, fluffy, and effortlessly spreadable. Attempting to spread cold, stiff frangipane will almost certainly result in tearing the delicate puff pastry dough.
• Rolling and Docking the Dough in Advance: To streamline your baking process, the puff pastry can be rolled out and docked the evening before or on the morning of baking. Once the dough is rolled into its rectangular shape and lightly pricked with a fork (docked), place it carefully onto a parchment-lined baking sheet. Cover the surface of the dough tightly with plastic wrap to prevent any drying or skinning, and then refrigerate it until you are completely ready to assemble the rest of your beautiful tart.
• Pre-mixing the Cinnamon Sugar: This simple yet vital topping can be prepared up to a full week in advance. Just combine the granulated sugar and ground cinnamon, mix thoroughly, and store it in a covered, airtight container at room temperature. It will be perfectly ready for sprinkling when the time comes.

Essential Baking Note & Re-Heating Instructions: 

• While the signature texture of puff pastry is undeniably best enjoyed on the day it is freshly baked, this puff pastry apple tart still maintains its deliciousness when baked a few hours in advance, or even in the morning if serving later in the day. The flavors benefit from a brief period to meld.
• Reheating Instructions: If you’ve baked the tart ahead, we highly recommend rewarming it just before serving to restore its warmth and some of its crispness. Place the baked tart on a parchment-paper lined sheet pan (or a sheet pan equipped with a heat-proof baking rack). Warm it gently in a 325°F (160°C) oven for a period of 10 to 15 minutes. After warming, allow it to cool for several minutes on the wire rack before slicing and serving. This ensures the filling isn’t too hot and the pastry has a chance to settle.