• Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.

For the Filling:

• In a high speed blender, combine the pecans, sugar, and salt. Pulse until the pecans are finely ground, similar to the texture of almond flour. Add the butter, and pulse until the mixture is smooth. Using a rubber spatula, scrape down the sides. Add the eggs, almond extract, vanilla extract, and cinnamon, and blend until you have a cohesive mixture, similar to the texture of a natural nut butter (it’ll still have some texture to it, not completely creamy). Set aside until you’re ready to assemble.

For the Glaze:

• In a small bowl, whisk together the maple syrup, whiskey (if using), brown sugar, lemon juice, lemon zest, orange zest, cinnamon, nutmeg, and ginger. Set aside.

For the Crust:

• In a small bowl, whisk together the egg and water. Set aside.
• Add a sheet of parchment paper to your work surface and add a dusting of all-purpose flour. Carefully unfold a sheet of puff pastry onto the board. Dust your rolling pin with flour and begin to roll out the dough to a 16” x 12” rectangle. Slide the pastry and the parchment onto a baking sheet. Using a pairing knife, slice a 1” border around all sides so that you have 4 long strips. Brush the borders of the dough rectangle with a bit of egg wash and carefully place the strips of dough back on top of the dough, like you’re making a picture frame.
• Spread 2/3 cup of pecan filling in an even layer in the center of the “frame.” Carefully arrange the sliced apples on top of the pecan filling in rows, overlapping them tightly. Use a pastry brush to brush the apples with 1/3 of the glaze, reserving the rest.
• Brush the sides of the tart with the egg wash and sprinkle the sides of the dough with a bit of turbinado sugar (if using).
• Transfer to the oven on the middle rack and bake for 20 minutes. At the 20 minute mark, brush the apples with another 1/3 of the glaze. Reduce the heat to 350°F and cook for an additional 10 minutes until the crust is puffed, apples are cooked, and the glaze is caramelized.
• To serve, brush with the remaining glaze and serve warm with vanilla ice cream, if desired.