Put tablespoons of water, the juice of half a lemon, a little lemon zest and a piece of butter in a saucepan. Peel and quarter the tart apples, remove the core with the seeds. Immediately add the quarters to the saucepan. Add the granulated sugar and bring to the boil. Simmer with the lid open and over low heat.
Preheat the oven to 250 ° C.
Roll out the puff pastry 3 to 4 mm thick and cut out 4 squares with an edge length of about 15 cm. Cut off the four corners so that you have octagons about 12 cm in diameter. Butter small round cake tins and place on a floured oven tray. Place the pieces of dough in the cake tins and cut off the edge with a sharp knife.
Mash the cooked tart apples with a fork and fill the four tartlets up to about 2/3 of their height with them. Peel the sweet apples, cut into thin slices and layer on top of the tartlets. Sprinkle with 2/3 of the powdered sugar and sprinkle with a few flakes of butter. Bake in the oven for 20 minutes.
When the baking time is up, open the oven door, pull out the baking tray and use a sieve to sprinkle the remaining icing sugar over the tartlets. Close the oven again and bake for another 5 minutes. Remove the baking tray and let the tartlets cool down to lukewarm before removing them from the mold. Place the tartlets on fireproof plates, pour the calvados over them and flambé at the table.
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