In Paris, at irregular internals throughout the day, one can buy at the famous bakery Poilane the best apple tartlets, coming right out of the oven. The locals line up for them (in the neighborhood they seem to sense the schedule).
These are modeled after those made by Poilane.
They can be reheated but they are better eaten right out of the oven.
On a lightly floured board, roll out the puff pastry into a rectangle
Put the apples in a large pan with the sugar, butter, salt, calvados, and lemon juice. Cook them gently over medium heat, stirring often, until they are soft. Transfer the apples to a bowl and let them cool to room temperature.
© 1993 Emily Luchetti. All rights reserved.