Step 1

Preheat oven to 425 F.

Step 2

On a lightly floured surface, roll out puff pastry just so that it is a bit thinner and longer. This doesn't have to be exact.

Step 3

Place on a parchment lined sheet tray and transfer to the freezer.

Step 4

While crust chills, prepare the frangipane. Cream the butter, apple butter and sugar together until light and fluffy. Add in egg and mix to combine.

Step 5

Mix in almond flour, vanilla, salt, cinnamon and almond extract. Set aside.

Step 6

Whisk the 1 egg and 1 Tbsp water together to create an egg wash. Set aside.

Step 7

Peel and thinly slice apples. Add peels to a small saucepan. Set aside.

Step 8

Remove the pastry from the freezer. Score (do not cut all the way through) a 1/2 inch border around the entire piece of puff pastry. Prick the inside all over with a fork.

Step 9

Spread out the frangipane evenly over the center of the pastry (leaving the border). Top with apples by fanning the slices out in a pleasing fashion.

Step 10

Sprinkle apples evenly with the ¼ cup sugar and dot with the 2 Tbsp of cubed butter.

Step 11

Egg wash the crust all over.

Step 12

Bake for 35-45 minutes until deeply golden brown, rotating the tart halfway through. Don’t be shy! This is best when baked nice and dark.

Step 13

While tart bakes, add cider to the saucepan with the apple peels. Bring to a boil and reduce cider by half, about 8-10 minutes. Add in honey and cook for another couple of minutes until syrupy. Set aside.

Step 14

Once the tart is baked, gently brush apples with the reserved cider honey syrup.

Step 15

Serve with ice cream or whipped cream.