Difficulty: Medium (2/5)
Preheat the oven to thermostat 8 (240°C).
On a lightly floured work surface, roll out the puff pastry to 0.5 mm thickness. Cut out 4 discs the size of a dessert plate.
Peel the apples and core them with an apple corer. Slice thinly lengthwise. Arrange the slices, overlapping in a rosette pattern on each pastry disc. Sprinkle evenly with vergeoise sugar and dot with pieces of semi-salted butter.
Place the tarts on a non-stick baking sheet and bake in the hot oven for 20 minutes. Gently flip each one with a spatula.
Using the bottom of a large saucepan, press down on the puff pastry over the apples to flatten the tarts. Bake for another 15 minutes until golden and crispy. Invert onto serving plates and enjoy hot.
