Into the bowl, add your flour and salt and use your fingers to lightly toss the butter into the flour, coating it completely.

Once coated, using your fingers or a pastry blender, begin cutting the butter into the flour (breaking it up into smaller pieces and mixing it well into the flour). Work the butter into the flour until you are left with medium-to-large sized chunks of butter left, about the size of a lima bean.

Next, gradually begin adding ice-cold water, stirring with a fork until the dough starts to come together. It should look rough and slightly crumbly (but not too dry).

Once the dough begins to come together, turn it onto a floured surface and gently press it into a rough rectangle.

Next, using a well-floured rolling pin, roll the dough into a long rectangle (don't fret if it doesn't want to stay together too well. Just trust the process), about 1/4 inch thick. Next, fold your rectangle into thirds, like a letter, then turn it 90 degrees and repeat the rolling and folding process two more times.

Once the rolling and folding process has finished, the dough should have come together into a solid crust, with visible patches and swirls of butter throughout.

Next, cut the dough in half to make 2 crusts, and wrap both pieces of dough in plastic wrap to chill in the fridge for at least 30 minutes.

While the dough is chilling, begin working on your filling.

Once the apples are sliced, place the slices into a small bowl and toss lightly with the brown sugar, cinnamon, ginger, and nutmeg.

Once the apple filling has been mixed well, set it aside and begin assembling your tart.

Start by preheating your oven to 400 degrees.

To assemble your tart, start by rolling out both halves of your dough into rectangles that roughly measure 12 inches long by 6 inches wide.

Once rolled out, set aside and grab 2 9x13 baking sheets. Line the baking sheets with parchment paper, and lightly grease both pieces of parchment with butter.

Next, drizzle 2 Tablespoons of Honey directly onto each parchment-lined baking sheet (1/4 all together), and spread it into a roughly 9-inch long by 4-inch wide rectangle on each sheet (slightly smaller than your puff pastry dough).

Once your honey has been spread, evenly distribute half of your raisins over each rectangle of honey in whatever pattern you like (using all of the raisins between the 2 baking sheets).

Next, begin layering your apples over the raisins on each sheet in whatever pattern you like (I prefer layering them like shingles on a roof, where they are slightly overlapping, but you can still see the color of the peel).

Once the apples have been laid down, sprinkle them with the walnuts, and cover them with your 2 sheets of puff pastry (one for each tart).

Once the puff pastry has been laid, place the baking sheets into the oven on separate racks, and bake them for 10 minutes.

Once the 10 minutes have passed, rotate the baking sheets in the oven, switching which rack they are baking on, and continue baking for another 10 minutes, or until the puff pastry is golden brown and flakey.

Once the tarts have baked, remove them from the oven and allow them to slightly cools for 3-5 minutes (you don't want them to cool all the way in case any caramelized honey causes them to stick to the parchment).

Once slightly cooled, using a cooling rack, flip the tarts so they are face-side up and you can see their beautiful apple filling. Remove the parchment, and allow to cool to your desired temperature before slicing and serving!