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1
To make the puff pastry, distribute the 2 cups (1 pound/450 g) unsalted butter cubes evenly onto a dinner plate or small baking sheet, separating them with your fingers, and freeze until cold and firm, at least 1 hour.
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2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), mix together the all-purpose and whole wheat flours and the salt.
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3
Add the frozen butter pieces and mix on low speed (or with a pastry blender) until the edges of the butter pieces just begin to lose their sharpness, about 1 minute.
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4
Add the ice water and mix until the flour absorbs the water; the dough will look very ragged, with large pieces of butter relatively intact.
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5
Turn the dough out onto a lightly floured work surface and knead with your hands a few times.
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6
Using your hands or a rolling pin, shape the dough into a 10 by 15-inch (25 by 38-cm) rectangle.
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7
The dough will not be at all smooth at this point, which is normaland dont expect a perfect rectangle.
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8
For the first turn, with the long side of the dough rectangle parallel with the counters edge, fold the dough into thirds: the right third over the center, then fold the left third over to cover it.
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9
Rotate the dough clockwise one quarter turn so that the seam is closest to you.
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10
Lightly flour the work surface and again roll out the dough into a 10 by 15-inch (25 by 38-cm) rectangle.
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11
For the second turn, again with the long side of the dough rectangle parallel with the counters edge, fold the dough into thirds: the right third over the center, then fold the left third over to cover it.
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12
The edges of the dough should be close to being aligned; if they arent, unfold the dough and refold it so theyre parallel.
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13
Again rotate the dough clockwise one quarter turn so the seam is closest to you.
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14
Lightly flour the work surface and roll the dough into a 10 by 15-inch (25 by 38-cm) rectangle.
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15
For the third and fourth turns, fold, rotate, roll out, then again fold the dough.
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16
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
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17
Remove the dough from the refrigerator.
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18
For the fifth and sixth turns, roll out, fold, and rotate the dough two more times.
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19
Wrap the dough in plastic wrap, and refrigerate for at least 2 hours.
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20
Preheat the oven to 400F (200C).
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21
Line a baking sheet with parchment paper.
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22
To make the filling and assemble the tart, cut the chilled dough in half crosswise (you need only one half; see Storage for tips on keeping the remaining half).
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23
Lightly flour the work surface and roll out the dough half into a 12 by 15-inch (30 by 38-cm) rectangle.
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24
Transfer the dough rectangle to the prepared baking sheet.
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25
Brush water around the border, then fold in the edges and crimp by pressing down with a fork to make a decorative edge.
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26
Prick the bottom of the dough about 25 times with the fork.
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27
Peel, quarter, and core the apples, and cut them into 1/4-inch (6-mm) slices.
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28
Arrange the apple slices on the puff pastry in overlapping rows.
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29
Brush the apples with the 1 1/2 tablespoons melted butter and sprinkle them, and the crust, with the granulated or coarse-crystal sugar.
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30
Bake the tart until the apples are tender and beginning to brown, about 35 minutes.
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31
While the tart bakes, make the sauce.
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32
In a small saucepan, bring the 2 tablespoons (1 ounce/30 g) salted butter, brown sugar, maple syrup, and water to a boil.
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33
Boil for 30 seconds, then remove from the heat.
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34
Mix in the walnuts, cinnamon, and bourbon.
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35
Taste and add more bourbon, if desired.
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36
When the tart is ready, slide it off the parchment paper and onto a wire rack.
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37
Cut the tart into squares and serve warm with generous spoonfuls of the sauce.
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38
The tart is best the day its made.
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39
The reserved puff pastry can be frozen for up to 2 months, if well wrapped.
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40
Defrost it, still wrapped, in the refrigerator overnight before rolling it out.
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41
Or, keep the dough in the refrigerator, but for no more than a day or twoany longer and it starts to discolor.
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42
Instead of the maple-walnut sauce, try serving the tart with Cider Sabayon (page 238).
