By all means, buy puff pastry already made, as long as it is made with butter.
On a lightly floured work surface, roll out the puff pastry
Slice the apples very thinly, preferably on a mandoline or Japanese vegetable cutter.
In a small bowl mix the sugar, cinnamon, and salt together.
Cut out eight
Start layering and stacking the apple slices in concentric circles on each pastry round, leaving very little edge showing, to make a beehive shape; save the smaller pieces for the top layers. The shape should get smaller as you go up higher, and when you are finished the stack should be about
I learned how to make these from Nico Landanis, a 3-star Michelin chef with whom I spent time in his London kitchen. He made these tarts ahead of time, froze them, and then baked them to order.
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