Apple puff pastry tartlets

Ingredients for 8 servings:

• 1 pack of frozen puff pastry (300 g)
• Flour, for rolling out
• 750 g apples, crumbly
• ½ lemon(s), juice only
• g butter
• Sugar
• Powdered sugar, for dusting
• Cinnamon
• Nutmeg, freshly ground (OR sugar and cardamom, ground)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry sheets at room temperature. Then brush a thin layer of cold water, stack them on top of each other, and roll them out thinly on a lightly floured surface. Be sure to roll them out in ALL directions to prevent the dough from shrinking on one side. Cut out round cookies about 10-12 cm in diameter and place them on a baking sheet lined with baking paper. Set aside in a cool place to allow the dough to relax. Peel and core the apples, and cut them into wedges. Drizzle with lemon juice. Arrange the wedges close together in a circle on the puff pastry sheets and drizzle with melted butter. Mix together the sugar, cinnamon, and a generous pinch of nutmeg (or sugar and cardamom) and sprinkle generously over the apples. Place the baking sheet on the middle rack of an oven preheated to 220 °C (425 °F) and bake for about 20 minutes, until the pastry is crispy and the surface is golden yellow. Remove from the oven, dust with powdered sugar and serve hot with ice-cold vanilla sauce.