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1
Heat the oven to 400 degrees F. Roll the puff pastry to a thickness of 1/4 inch (the store-bought variety will most likely already be this thickness).
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2
With a 5-inch cookie cutter, or using a dish and a knife, cut the dough into 8 circles, 5 inches in diameter, and place on a baking sheet lined with parchment paper.
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3
Poke a few holes in each pastry round with a fork, and place the baking sheets in the refrigerator so that the dough can rest.
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4
Peel and core the apples.
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5
Cut each apple in half and slice very thinly with a knife.
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6
Brush each slice with lemon juice and set aside.
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7
Make an egg wash by whisking together the egg yolk and 2 teaspoons of water in a small bowl.
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8
Remove the pastry rounds from the fridge and brush the surface of each with egg wash.
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9
Roll a teaspoon of almond paste into a ball, flatten it like a coin, and place it in the center of a pastry round; repeat with the other rounds.
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10
Using about 3/4 of an apple per tart, layer apple slices around the almond paste, creating a circular fan of apples around the tart and leaving most of the almond paste center exposed.
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11
Place tarts in the fridge to rest for 20 minutes.
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12
Remove the tarts from the refrigerator and sprinkle each with 1 tablespoon granulated sugar.
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13
Bake 15 minutes or until golden brown.
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14
Dust each tart with powdered sugar and drizzle with .
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15
Serve some with each tart.
