Roll out the puff pastry about 3mm thick. Cut out cookies with a cookie cutter or a small bowl (diameter approx. 10 cm). Peel, core and quarter the apples and cut into wafer-thin slices. Sprinkle the puff pastry circles with the ground hazelnuts. Place the apple slices on top in a fan-like manner. Immediately drizzle with lemon juice and sprinkle with sugar and cinnamon. Put in a cool place. Place on a baking sheet lined with baking paper and bake on the middle rack in the preheated oven (180 degrees) for about 15-20 minutes until golden yellow.
In the meantime, heat the jam and strain it through a sieve. Brush the hot tartlets with it. Let cool down a little and serve with a scoop of vanilla ice cream on top. The tartlets are very easy to prepare and store in the refrigerator until they are baked.
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