Super quick, super easy dessert. Great way of using up left over puff pastry.
Cut out circles from the pastry sheet, 16cm in diameter. Cut the apples in half, then slice and arrange the slices in a circle on the pastry. They need to overlap and fit within the boundary of the pastry disc. Sprinkle with sugar and squeeze some fresh lemon juice on top. Bake for 20 minutes to half an hour until the base is crispy and the apples are fully cooked.