Easy apple tarts warm a winter night

My daughter has just moved to Wichita from the Bay Area. She arrived this weekend with a friend and will be staying with us for two weeks 'til the apartment she's rented is remodeled. I relish the idea of sharing family dinners now that she's here! Last night we had easy bean soup and green salad. After this light supper, I decided we needed a slightly decadent dessert, so I pulled some puff pastry from the freezer and made apple tarts. I topped each warm-from-the-oven tart with a scoop of vanilla ice cream and a drizzle of Hershey's caramel sauce.

Quick apple tarts

Thaw one sheet of Pepperidge Farm puff pastry until it's easy to unfold (30 to 40 minutes.) Cut into six rectangles and place on a parchment-covered cookie sheet. Peel and slice two large apples (thin slices!) in a small bowl. Add two tablespoons sugar and 1/2 teaspoon cinnamon to the apples. Melt 3/4 cup apricot jam and brush to coat pastry crusts, leaving edges uncoated. Arrange apple slices on top and brush again with apricot jam. Bake 30 minutes at 375 degrees, until apples are soft and shells are golden brown. Serve warm.