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1
Preheat the oven to 475 F or 240 degrees C.
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2
Dust a flat surface with flour and roll out the puff pastry very thinly.
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3
Cut out four circles, using a saucer as a guide.
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4
Sprinkle a little water on an oiled baking sheet, and lay out the circles of pastry.
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5
Lightly prick the pastry all over with the tips of a fork to stop it rising as it cooks and pushing off the apples.
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6
Squeeze the lemon juice into a mixing bowl and stir in the caster sugar.
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7
Peel, core and slice the apples into thin segments.
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8
As you work, place them in the sweetened lemon juice to keep them from browning.
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9
Cover the pastry with the apple slices in overlapping circles.
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10
Then sprinkle icing sugar over each tart and dot with butter.
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11
Place the baking sheet in the oven and cook for 10 minutes or until the pastry is crisp and golden and the apples are tender and scorched in places.
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12
Serve hot, warm or cold with the cream, whipped, if you like, with whisky.
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13
To do this in true French style, use calvados.
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14
Another impressive way to serve this dish (although you'll need more liquor than this recipe calls for) is to sprinkle a cinnamon/sugar mixture over the tart just before serving.
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15
Then, take the tart to the table, pour the calvados over the entire face of the tart and light with a match.
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16
Aside from wowing everyone with your talent, the flames will carmelise the cinnamon/sugar mixture, adding a crunchy topping.
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17
Yum!
