Now preheat the oven to 200 ° C (convection). Prepare five tartlet molds with a diameter of about 10 cm.
Roll out the dough to a thickness of about 2 mm and cut out five circular sheets of dough with a cutter that is a little larger than the tartlet molds.
Carefully heat 150 g sugar in a saucepan, stirring constantly, until the sugar has turned into a liquid caramel. Add the remaining 150 g sugar and heat, stirring, until all the sugar has melted.
Divide the caramel between the five tartlet molds. The bottom of the molds should be completely covered.
Then spread the apple wedges on the caramel so that they overlap slightly and the entire caramel is covered. For medium-sized apples, a little more than half an apple should be used per mold.
Then place the dough cut out on the apples and press down on the edge. Place the tartlet molds in the preheated oven and bake for about 15 minutes until golden brown.
After baking, turn the tartelettes out onto a plate.