Once the puff pastry sheets have thawed, take them out of the package and using a biscuit cutter, cut the sheets into six rounds of approximately four inches each.
In a nonstick sauce pan over medium high heat add the butter, sugar and lemon juice. Stirring continuously, cook until it forms a thick, dark caramel sauce, about three to five minutes.
Add the apple pieces to the caramel and continue to cook, stirring continuously until the apple pieces become soft, about three more minutes. Let the mixture sit until it cools off to room temperature.
Preheat the oven to 400 degrees.
Line a baking dish with parchment paper and place the thawed puff pastry rounds on the parchment paper. Place two tablespoons of the cooked apple mixture in the middle of each puff pastry round leaving about a quarter inch around the filling.
Cook the rounds in the oven for 15 to 20 minutes at 375 degrees until the puff pastry rises around the apple mixture.
In a sauce pan add the apple jelly and cook over medium heat until it becomes liquid. With a silicone pastry brush, paint the apple jelly on the side and the top of each filled, baked, puffed pastry around.
If you do it right it will give a great shine to the edges of each apple tartlet.
Top each tartlet with powder sugar, place on a serving dish and decorate with a spoonful or two of the caramel sauce on the side before you serve it.
1 package of puff pastry thawed and cut into six rounds of approximately four inches each
6 tablespoons of fine sugar
6 tablespoons butter
1 teaspoon lemon juice
6 apples peeled, cored and cut into ¼ inch dice
4 tablespoons apple jelly
2 tablespoons powdered sugar