Difficulty:[usr 2]
Preheat the oven to th.8 (240°)
On a floured work surface, roll out the puff pastry to 0.5mm thickness and cut out 4 discs the size of a dessert plate.
Peel the apples, empty the center with an apple corer. Cut the apples into thin slices lengthways. Arrange the strips by superimposing them in a rosette on the disks of dough. Distribute the vergeoise sugar and semi-salted butter evenly over the tarts.
Put the tarts in a very hot oven on a non-stick plate and let them cook for 20 minutes. Gently turn them one by one with a spatula on the hot plate.
With the bottom of a large saucepan, crush the puff pastry over the apples to flatten the pies. Bake them again for about 15 minutes, so that they become very crispy. Invert onto serving plates and serve hot.
