6 sheets puff pastry, cut into circles approximately 14cm in diameter
6 small granny smith apples
Preheat oven to 200C. Grease and line baking trays with baking (silicone) paper. Place puff pastry rounds on baking trays.
Peel and core the apples then slice into very thin rounds using a mandolin or very sharp knife. Starting from the outside edge of the pastry, arrange the apple slices over the top by overlapping the slices in a circular pattern – don’t leave any gaps until you have reached the centre. Use one apple per tart.
Liberally sprinkle caster sugar over each tart and dot with butter. Cook tarts, using a fan-forced oven if possible, for approximately 10 minutes until pastry has risen.
Remove from oven. Using a cake slice or spatula, gently flip the tarts over being careful not to lose the apples. Return to oven and cook a further 10 minutes.
Rest tarts face-down on tray for 5 minutes before turning upright.
To serve, place warm tarts in the centre of serving plates. Dust with icing sugar and serve with vanilla bean ice cream.
NOTE Fine apple tarts are also delicious cold served with tea or coffee and are great for the kids lunchboxes.