Thin Apple Tarts

• 2 small Granny Smith apples, peeled, cored, and halved
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

1. Cut apple halves crosswise into 1/16-inch-thick slices and transfer to a bowl.
2. Bring water, sugar, lemon juice, and butter to a boil in a small saucepan, stirring until sugar is dissolved, then pour over apples.
3. Turn apples until slightly wilted, then drain in a colander set over a bowl, reserving liquid.
4. Preheat oven to 425F.
5. Roll out pastry sheet on a lightly floured surface into a 121/2-inch square and cut out 4 (6-inch) rounds.
6. Transfer rounds to a lightly buttered baking sheet and top with overlapping apple slices.
7. Bake in middle of oven until golden brown, about 25 minutes.
8. Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush on baked tarts.

apples, water, sugar, lemon juice, unsalted butter, pastry sheet

Taken from www.epicurious.com/recipes/food/views/thin-apple-tarts-105620 (may not work)