Individual French Apple Tarts with Calvados Glaze

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Unroll the thawed puff pastry sheet onto a lightly floured surface. Cut the pastry into 6 equal squares.

Arrange the apple slices decoratively on each pastry square, leaving a small border around the edges. Sprinkle the apples evenly with granulated sugar and ground cinnamon.

Brush the melted butter over the exposed pastry edges.

Bake for 18-20 minutes, or until the pastry is golden brown and puffed, and the apples are tender.

While the tarts are baking, prepare the glaze: In a small saucepan, combine the Calvados and apricot jam. Heat over low heat, stirring constantly, until the jam is melted and the mixture is smooth. Do not boil.

Once the tarts are out of the oven, immediately brush the warm Calvados glaze over the apples and pastry edges. Serve warm or at room temperature.