Puff Pastry:
2 cups all purpose flour, plus more for rolling
20 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold water
1 teaspoon salt
Topping:
4 tart apples, peeled, halved, cored and sliced thin
1/2 cup chopped walnuts
2 tablespoons unsalted butter, cut into small pieces
1/4 cup sugar
2 tablespoons caramel sauce
Make puff pastry:
Dissolve salt in water and set aside. Place flour and 4 tablespoons butter in the food processor and pulse 10 times. Add remaining butter and pulse 4 times. Add water and run the processor until it forms a ball of dough. Turn out onto a floured counter and roll into a large, thin rectangle. Fold into thirds longways, then roll up like a jelly roll. Pat down into a square, wrap in plastic wrap and refrigerate 1-24 hours.
Heat oven to 400. Roll out chilled puff pastry into a 14 inch square. Transfer to a parchment lined baking sheet. Fold over 1 inch of dough all around the border and pinch to seal. Shingle apple slices across the tart shell. Scatter walnuts over, then butter. Sprinkle evenly with sugar. Bake 45 minutes until crust is golden brown.
Place caramel sauce in a sandwich bag and snip a small hole in one corner. Drizzle the sauce all over the tart. Let cool and cut into 9 squares.
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