Warm apple tarts with Calvados sauce

Ingredients for 4 servings:

• 4 large apples
• 1 tbsp Calvados
• 1 tbsp lemon juice
• 50 g sugar
• 2 tbsp butter
• 150 g puff pastry, flour
• 50 g sugar
• 4 tbsp Calvados
• 2 tbsp apple juice
• 200 ml cream

Instructions

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

Peel the apples, remove the cores, and cut into thin slices. Drizzle the apple slices with lemon juice and Calvados. Melt the butter in a pan and caramelize 50g of sugar in it. Add the apple slices and sauté gently for about 5 minutes. Line two rectangular sheets of puff pastry, then cut them in half crosswise and roll them out slightly on a lightly floured surface. Cut out circles about 12cm in diameter. Place them on a baking tray lined with baking paper. Then arrange the caramelized apple slices on the puff pastry and bake in the oven at 200°C (top and bottom heat) or 180°C fan-assisted for about 15-20 minutes. For the sauce, caramelize 50g of sugar in a pan (be careful with the heat; the sugar must not burn), add the Calvados and apple juice, stirring constantly, and bring to a boil briefly. Then add the cream and simmer gently until the sugar has completely dissolved. The sauce tastes best served lukewarm with the tarts.