Generously butter the bottom and sides of a heavy 10” round cake pan or sauté skillet. Set aside.
For the Caramel:
In 2-quart sauce pan on Wolf cooktop over medium high heat, combine butter, sugar, corn syrup and water with a heat-resistant spatula. Stirring constantly, heat until the mixture liquefies. Continue to heat just 1 minute longer and immediately remove from the heat. Mixture will be dark amber brown. Pour into buttered pan and set aside.
Position oven rack to oven position 3. Preheat Wolf oven on BAKE at 400°F.
Core apple by slicing knife vertically from top to bottom on either side of the core. Repeat with the remaining 2 sides of the apple. There will be 2 large sides and 2 small sides of apple. Discard core. Repeat with all apples. Arrange the larger pieces over the surface of the caramel in the cake pan. Arrange the remaining apple sides over and around the larger pieces. Place pan in center of baking sheet in center of oven for 50 minutes, or until apples are tender.
For the Pastry:
Lightly flour a countertop and gently unfold puff pastry sheet. Roll out edges to make a 10-inch square. Prick the pastry surface 30 times, creating small holes over the surface of the pastry. Place on a baking sheet lined with plastic wrap. Place in Sub-Zero refrigerator until needed.
After apples are tender, gently slide the pastry over the apples and tuck in sides of pastry around apples. Place in oven and bake another 30 minutes, or until pastry is golden brown.
When tart is done, remove from oven and allow to cool for 30 minutes on a wire rack. Place a 12” to 14” flat serving platter, top side down, over the tart. Invert the tart onto the platter, being very careful of hot caramel. Allow the pan to sit upside down on the platter for a couple of minutes. Remove pan. Cut into wedges and serve warm.