1 sheet puff pastry, thawed
1 medium apple, peeled, cored, and sliced
1 tablespoon lemon juice
Preheat oven to 400 degrees F.
Using a rolling pin, roll pastry in each direction to close seams.Using a cookie cutter or round sharp edged cup cut out circles of pastry. Dust it with sugar.Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water.
Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Sprinkle pastry with sugar and arrange apple slices on top.
Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
Microwave some apricot jam / strawberry jelly for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 3-4 hours and seal in a Ziploc plastic bag. Serve at room temperature or heat in the microwave. Also can be served with a dollop of ice cream. Goes very well with crunchy tart.
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