Step 1

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Step 2

Follow puff pastry package instructions to pre-bake the tart shells. I used Pepperidge Farm brand and lightly brushed the tops of the shells with an egg wash. I then baked the shells for 15 minutes, or until puffed and golden brown in color. Remove from the oven and let cool for a couple of minutes.

Step 3

Meanwhile, in a large skillet over medium-high heat, add the butter. Once melted, stir in the brown sugar and cinnamon. Then add the chopped apples. Saute until soft; about 12 to 15 minutes.

Step 4

With a sharp knife, remove the "tops" of the tart shells carefully and set them aside.

Step 5

Fill each shell with the apple filling. In the bottom of the skillet will be a delicious cinnamon caramel sauce. Take a spoon and drizzle the apple-filled tarts with this sauce. Sprinkle toasted nuts on top with a pinch of sea salt. Top with freshly whipped cream or ice cream if desired.