• Preheat an oven to 200c (400f), and let your puff pastry thaw for about 2 hours (before preheating the oven) or until it's easy to work with.
• Lightly flour a clean surface and use a rolling pin to roll the puff pastry slightly and cut it into 9 even rectangles using a pizza cutter or a knife.
• Use a butter knife to score a smaller rectangle into each tart piece.
• Place the rectangles on a parchment paper-lined baking sheet and place it in the fridge while you make the topping.

Make the apple topping

• Peel, core, and slice the apples into medium-sized slices (not too thinly).
• Add the apples to a saucepan over medium heat, and add the cinnamon, nutmeg, brown sugar, kosher salt, honey (or maple), and 1 tablespoon of water. Mix with a wooden spatula until well combined and the brown sugar is dissolved.
• Reduce to medium-low heat, cover, and simmer for about 5 minutes.
• Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Add the cornstarch mixture to the apple mixture and mix well. Set aside to cool.
• Remove the pan from the fridge and top each dough rectangle with a few slices of the cooked apples. Brush the edges of the tarts with egg wash and sprinkle demerara sugar on top of an extra crunch.
• Bake the tarts in a 200c (400f) preheated oven for 20-25 minutes or until they are golden brown on top. Keep an eye on the tarts so they won't burn.
• Remove from the oven and let them cool for 30 minutes.
• Top each tart with caramel sauce (store-bought or homemade) and powdered sugar. Serve with vanilla ice cream and enjoy!