INSTRUCTIONS

1. To make the flaky dough, add 2 cups flour, sugar, and salt to a large work surface. Stir together with a fork to combine. Add butter pieces and toss to coat with flour. Generously dust a rolling pin with flour, then roll butter pieces into the flour until flattened into thin sheets.
2. Drizzle 6 tbsp ice water over top and toss together until water is absorbed. Dust rolling pin with flour, as needed, and roll over flour mixture to form a rough rectangle with short ends towards you. Use a bench scraper to fold the short ends over each other (like a letter). Flip and rotate 90°, then repeat rolling and folding. If dough is mostly falling apart, drizzle over more ice water, 1 tbsp at a time, erring on the side of less water. Repeat rolling and folding twice more. Wrap dough with plastic and refrigerate until firm for at least 1 hour or up to 2 days.
3. While dough chills, add cider to a medium pot. Bring to a boil over high heat. Continue to boil, stirring occasionally and more frequently near the end, until thickened and reduced to ½ cup, about 25 to 30 minutes. Remove pot from heat, then stir in butter and salt. Set aside to cool.
4. Line a baking sheet with parchment. Then, cut apples into quarters, then core apples. Working with one quarter at a time, cut into ⅛-inch thick slices. Keep slices together. Continue with remaining apples.
5. Lightly flour a work surface, chilled dough, and rolling pin. Roll out dough into a 12-in by 18-inch rectangle. Gently transfer dough to the prepared sheet. Spread apple butter onto dough, leaving a 1½ -in border on all edges. Arrange overlapping apple slices over apple butter. Drizzle 2 tbsp cider caramel over apple slices. Fold edges of dough over apple slices.
6. Refrigerate until firm, about 20 minutes. While tart chills, preheat oven to 400°F. Brush dough with water or milk, then sprinkle edges with sugar. Bake tart until pastry is golden and apples are tender, approximately 40 to 50 minutes. Serve warm or at room temperature with remaining cider caramel.