Preheat oven to 400° F and line a baking sheet with parchment paper.

Thaw the puff pastry about 15-20 minutes until it is just thawed enough to unfold.

While the puff pasty is thawing, core and slice 2 to 3 apples. I use a mandoline to get them nice and thin. Then I toss the apples with some brown sugar and a pinch of salt and let them sit a little. The apples will release their juices and combine with the sugar to make a sweet, sweet sauce. It is sooo good!

When the puff pastry is thawed enough, unfold and cut the sheet in half. Place both halves on a parchment lined baking sheet. Fill each half with apple slices and pop the baking sheet into the preheated oven for about 15-20 minutes. The pastry will puff up around the apples and get a slightly browned and crispy.

While the tarts are cooking, mix up the homemade caramel sauce.

Serve these tarts hot and fresh right out of the oven, drizzled with warm Caramel Sauce and dollop of vanilla ice cream. Enjoy!