Yield: 6 servings

Method:

Preheat the oven to 350ºF.

Put sugar, corn syrup, and water in a saucepan. Mix together and bring to a boil over low heat. Gently swirling the pan around, caramelize the mixture to a nice light, golden brown. Take off the heat and swirl in the butter. Divide the caramel between 6 individual ceramic ramekins.

Slice the apples and place them in the ramekins so that they fan out and overlap to cover the bottoms. Repeat until all of the ramekins are filled to the top with apples.

Roll out the puff pastry to 1/4-inch thickness. Cut 6 circles slightly larger than the ramekins, poking a few holes with a fork in each round. Place the pastry in the freezer for about 15 minutes.

Bake the apples until they are tender, approximately 20 minutes. Place the puff pastry rounds on top of the baked apples and put back in the oven until the pastry is puffy and golden brown, approximately 15 to 20 minutes.

Let the tarts cool for about 30 minutes in the ramekins and then invert onto a plate.