Preheat the oven to 390°F (200°C), static mode.

Open the package of puff pastry and cut it in half. Place the puff pastry on a floured baking sheet. Roll the dough out to a length of 12” (30 cm). Cut into 6 strips, each 2” (5 cm) wide. Repeat with the other half.

For the apples, slice them lengthwise and then thinly slice them. Transfer the apple slices to a bowl with water and juice from half a lemon. Microwave for 3 minutes to soften the slices.

To create the shape, lay the pastry strips on a baking sheet. Mark a top and bottom half on each strip, then arrange apple slices along the top half. Fold the bottom half over the apples and press to seal. Roll the strip into a spiral, secure it, and set it aside. Repeat with the remaining strips.

For the caramel, place the sugar in a wide pan and cook over medium heat until an amber-colored caramel forms, without stirring. Add a pinch of cinnamon to the caramel and mix.

To assemble the tarts, line a muffin tin with strips of parchment paper. Pour the caramel evenly into each cup. Place the apple spirals upside down in the cups so the apples touch the caramel (the apple side will become the bottom). Press down slightly and bake for about 20 to 25 minutes, or until the pastry is golden.

Remove from the oven and immediately take the tarts out of the tin; do not wait for the caramel to cool. Arrange on a serving plate, and you can serve with a scoop of pareve ice cream on the side.