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1
Lightly flour a work surface.
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2
Using light, even strokes, roll out half of the puff pastry dough to a 14-inch square about 1/8-inch thick.
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3
Place a 6-inch pan lid on the dough and, using it as a guide, cut out 4 rounds with a small knife.
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4
Sprinkle 2 baking sheets with water.
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5
Set the rounds on one and press down slightly.
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6
Prick each round with a fork in several places, but not near the edge.
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7
Chill 15 minutes.
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8
Divide the almond paste into 3 portions and roll each portion into a ball with your hands. Spread a sheet of parchment paper on the work surface.
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9
Set 1 ball of almond paste on the paper and cover with another sheet of paper.
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10
Roll the almond paste into a 5-inch round.
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11
Set the round of almond paste on top of pastry dough round, leaving 1/2-inch border.
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12
Repeat with remaining paste.
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13
Refrigerate until ready to bake.
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14
Cut the lemon in half and squeeze the juice from 1 half into small bowl.
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15
Peel the apples, then halve and core them.
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16
Rub with remaining lemon half to prevent browning; brush with lemon juice.
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17
Heat oven to 425u00b0.
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18
Arrange apple slices, overlapping slightly, in a ring on the almond paste rounds, covering them completely.
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19
Bake until the pastry edges have risen around the almond paste and are light and golden, 15 to 20 minutes.
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20
Sprinkle apples evenly with sugar.
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21
Return to oven and continue baking until apples are golden brown, caramelized around the edges and just tender when tested with knife, 5 to 10 minutes.
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22
Serve at once.
