Defrost puff pastry in the refrigerator for several hours or overnight.

Adjust top oven rack to middle position and pre-heat oven to 400°F.

In a large bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender it doubles in volume. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Cover and place in the refrigerator until ready to use.

Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.

Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface and roll dough into a uniform square shape. Cut into 4 equal-sized squares and place squares on a large rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.

Dock (pierce with a fork) the center of each pastry square and place the baking sheet in the freezer while preparing the apple mixture.

Melt butter in a skillet over medium heat. Add apple slices and cook for 3-4 minutes or until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg, and ground cloves to pan. Stir to combine, then remove from heat and set aside.

Remove prepared puff pastry from the freezer and spoon one-quarter of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent.

Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.

Place the baking sheet in the pre-heated oven. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.

Remove from oven and cool slightly. To serve, top with maple whipped cream and/or your favorite ice cream. Enjoy!