Roasted-Apple Tartlets

Place six 4-inch tart rings on a parchment-lined baking sheet.
On a lightly floured surface, roll out dough 1/4 inch thick.
Cut out six 5 1/2-inch rounds, rerolling scraps as needed.
Press dough into bottoms and up sides of tart rings.
Trim excess dough flush with rims.
Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 350F.
Peel, core, and slice 2 apples into 8 wedges each.
Toss wedges with the flour, 1/4 cup sugar, the bread crumbs, 1 teaspoon lemon juice, the Calvados, and salt.
Spread in an even layer on a rimmed baking sheet and bake 20 minutes.
Toss apples and continue baking until very soft and caramelized around edges, 15 to 20 minutes more.
Transfer to a bowl and roughly mash.
Let cool completely.
Peel, core, and quarter 1 apple.
Core and quarter (do not peel) remaining 2 apples and slice all 3 apples very thin, using a mandoline or a very sharp knife.
Toss peeled and unpeeled apple slices separately with remaining 2 teaspoons lemon juice.
Spread 2 tablespoons mashed apple mixture into each tart shell.
Fan peeled apple slices on top of mash.
Evenly brush apples with half the melted butter and sprinkle with half the remaining sugar.
Repeat layering with unpeeled apple and remaining butter and sugar.
Bake tartlets until apples are dark golden brown on edges, about 65 minutes.
Brush tops with strained jam.
Transfer to a wire rack and let cool slightly.