Instructions: Preheat oven to 425 degrees. Line two large baking sheets with parchment paper. On floured work surface, roll out sheet of puff pastry to no more than 1/8 inch thick. Using a 6 inch plate as a pattern, cut rounds out of dough; you will get 4 rounds per sheet. Transfer rounds to baking sheet and put in freezer while cutting the apples.

Slice apples thinly by hand or with the thin (2mm) slicing disc of a food processor. Remove puff pastry from freezer and arrange some apple slices in a circular petal design on each round. Combine sugar and cinnamon and sprinkle on each tart. Dot tarts with butter. If not baking immediately, refrigerate for up to 8 hours. Bake until golden and apples are cooked, 15 to 18 minutes. Serve warm or room temperature with whipped cream or creme fraiche.

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