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1
Place six 4-inch tart rings on a parchment-lined baking sheet.
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2
On a lightly floured surface, roll out dough 1/4 inch thick.
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3
Cut out six 5 1/2-inch rounds, rerolling scraps as needed.
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4
Press dough into bottoms and up sides of tart rings.
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5
Trim excess dough flush with rims.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 350F.
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8
Peel, core, and slice 2 apples into 8 wedges each.
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9
Toss wedges with the flour, 1/4 cup sugar, the bread crumbs, 1 teaspoon lemon juice, the Calvados, and salt.
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10
Spread in an even layer on a rimmed baking sheet and bake 20 minutes.
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11
Toss apples and continue baking until very soft and caramelized around edges, 15 to 20 minutes more.
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12
Transfer to a bowl and roughly mash.
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13
Let cool completely.
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14
Peel, core, and quarter 1 apple.
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15
Core and quarter (do not peel) remaining 2 apples and slice all 3 apples very thin, using a mandoline or a very sharp knife.
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16
Toss peeled and unpeeled apple slices separately with remaining 2 teaspoons lemon juice.
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17
Spread 2 tablespoons mashed apple mixture into each tart shell.
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18
Fan peeled apple slices on top of mash.
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19
Evenly brush apples with half the melted butter and sprinkle with half the remaining sugar.
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20
Repeat layering with unpeeled apple and remaining butter and sugar.
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21
Bake tartlets until apples are dark golden brown on edges, about 65 minutes.
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22
Brush tops with strained jam.
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23
Transfer to a wire rack and let cool slightly.
