Freestyle Apple Tarts

For nuts: Preheat oven to 325°. In a large bowl, beat egg white and water to stiff peaks. Fold in walnut pieces. Sprinkle with sugar, garam masala and the kosher salt. Stir to combine. Spread on a baking sheet lined with parchment paper. Bake until lightly browned, about 20 minutes, stirring once halfway through baking. Cool on a wire rack.

For caramel: In a small saucepan, combine dulce de leche and butter. Bring to a boil, whisking until smooth. Add cream and return to a boil. Reduce heat and simmer 2 minutes to lightly thicken. Remove from heat. Stir in bourbon and the kosher salt.

For yogurt: In a small bowl, whisk together yogurt, honey and vanilla bean paste.

For pastry: Preheat oven to 400°. On a lightly floured surface, unfold pastry. Roll to a roughly 8x16-inch rectangle. (If package has two pastry sheets, stack them before rolling.) Cut into six rectangles. Transfer to a baking sheet lined with parchment paper. In a small bowl, beat together egg yolk and water; brush on pastry. Bake until puffed and golden, about 15 minutes.

For fruit: In a 12-inch nonreactive skillet, bring juice to a boil. Add apples, pear, sugar and garam masala; stir to combine. Bring to a boil. Reduce heat and simmer, stirring frequently, until apples are very tender and mixture is syrupy, 12 to 15 minutes.

To assemble: Spoon some yogurt on a plate. Top with a pastry rectangle, fruit, caramel and nuts.