Peel and core apples, then cut into eighths and set aside.
Melt butter in a pan over a medium heat. Add sugar and cook until it turns golden caramel. Remove from heat, add water and stir until smooth. Pour a thin layer of warm caramel into the tart case (9 cm diameter). Place a thin slice of butter on top, then arrange apple slice, tucking the last piece under the first piece. Tuck one piece of apple into the centre and bake for fifteen minutes at 180°C. Remove from oven and allow to cool.
Cut four circles of puff pastry slightly larger than the tart case. Place pastry over the apples and tuck in the edges. Bake for twenty minutes at 180°C or until pastry is golden-brown. Remove from oven and allow to rest for fifteen minutes.
Carefully turn out tarts on a plate and serve with a scoop of vanilla ice cream.
6 golden delicious apples
150g caster sugar
100g unsalted butter
6 sheets puff pastry
vanilla ice cream