Warning...this recipe is not for the faint of heart :o) It is just a tad labor intensive, but after watching two contestants get eliminated on Top Chef- Washington DC for not making a puff pastry from scratch and being told how bad their frozen, premade ones tasted, I had to find a recipe for it. This one is courtisy of Emeril Lagasse and is taken from a recipe for an Apple Tart Tatin with Homemade Puff Pastry. But I wanted to single out the Puff Pastry so that I could find it when I wanted to make something with it. PS- In case you were wondering- Yes, cake flour can make a big difference.Sometimes you can get away with using regular flour...sometimes not! Not sure about this recipe yet, but I don't plan on risking it.