Summary

Ingredients

• 4 large apples
• 1 tablespoon calvados
• 1 tablespoon lemon juice
• 50 grams sugar
• 2 tablespoon butter
• 150 g puff pastry, flour

For the sauce:

• 50 grams sugar
• 4 tablespoon calvados
• 2 tablespoon apple juice
• 200 ml cream

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Instructions

1. Peel the apples, remove the core and cut into thin wedges. Drizzle the apple wedges with lemon juice and calvados. Melt butter in a pan and caramelize 50 g of sugar in it. Put in the apple wedges and sauté gently for about 5 minutes.
2. Lay out 2 rectangular slices of puff pastry, then cut in half crosswise and roll out a little on a little flour. Cut out circles about 12 cm in diameter. Place on a baking sheet with parchment paper.
3. Then distribute the caramelized apple wedges on the puff pastry and bake in the oven at 200 ° C (top and bottom heat) or 180 ° C convection for about 15 - 20 minutes.
4. For the sauce, caramelize 50 g sugar in the pan (be careful with the heat, the sugar must not burn), add the calvados and apple juice while stirring constantly, bring to the boil briefly. Then add liquid cream and cook gently until the sugar has completely dissolved.
5. The sauce tastes lukewarm with the tartlets.