Festive apple tarts

Ingredients for 4 servings:

• 350 g puff pastry
• 500 g apples, sour
• 700 g apples, sweet
• 1 lemon(s), untreated
• 200 g powdered sugar
• 50 g sugar
• 60 g butter
• 1 jar Calvados

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Put a tablespoon of water, the juice of half a lemon, a little lemon zest, and a knob of butter into a saucepan. Peel and quarter the tart apples, removing the core and seeds. Immediately add the quarters to the pan. Add the granulated sugar and bring to a boil. Simmer with the lid open and the heat low. Preheat the oven to 250°C. Roll out the puff pastry to a thickness of 3 to 4 mm and cut out four squares with sides measuring approximately 15 cm. Cut off the four corners to form octagons with a diameter of approximately 12 cm. Butter small round cake tins and place them on a floured baking sheet. Place the pieces of pastry in the cake tins and trim the edges with a sharp knife. Mash the cooked tart apples with a fork and fill the four tartlets to about 2/3 of their height. Peel the sweet apples, cut them into thin slices, and arrange them on top of the tartlets. Sprinkle with 2/3 of the powdered sugar and scatter a few knobs of butter over the top. Bake in the oven for 20 minutes. After the baking time is up, open the oven door, remove the baking tray, and use a sieve to sprinkle the remaining powdered sugar over the tartlets. Close the oven and bake for a further 5 minutes. Remove the baking tray and let the tartlets cool to lukewarm before removing from the pan. Place the tartlets on ovenproof plates, pour over Calvados, and flambé at the table.