1. Roll out the pastry to a thickness of 4-5 mm (1/4"). Prick well with a fork and cut out circles 10 cm (4") in diameter; place on a baking sheet.
2. Using a mandolin or a knife, slice the apples very thinly and arrange in a rosette pattern on the pastry rounds (one apple per round); place a knob of butter on top of each and sprinkle with sugar before baking in a 180° C (350° F) oven for 20 minutes.
3. For the caramel, place 100 g (1/2 cup) sugar and a little water in a small saucepan and cook to a light caramel; thin with the maple syrup and cream.
4. Serve the tarts with vanilla ice cream topped with the hot maple caramel.

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Photo: Williams Sonoma Kitchen Tool