Tartes fines with caramel crisp

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the puff pastry on a lightly floured surface to the thickness of a pound coin, then cut out 6 x 12cm circles. Put on a baking sheet, prick all over with a fork and chill in the fridge for 10 minutes.
2. Quarter the apples, core and slice very finely (leave the skin on). Sprinkle the pastry circles with caster sugar (about 1 tbsp), then top with overlapping layers of thinly sliced apples, leaving a 1cm border around the edge. Brush the apples with melted butter, then sprinkle with more sugar. Brush the pastry border with the beaten egg. Bake for 15 minutes or until golden. Remove from the oven and brush the apples with the apricot glaze. Set aside.
3. Gently heat the 100g sugar with 100ml water in a pan until the sugar has melted. Increase the heat and bubble for about 5 minutes until it has turned a dark golden caramel colour.
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4. Using a teaspoon, drizzle the caramel over the top of the tartes, then leave to set and crisp up. Serve the tartes with lightly whipped double cream.