Preheat oven to 415 degrees. Allow puff pastry to unthaw for 10 minutes. Then slice each sheet into halves or quarters depending on preference. Quarters make individual sized portions. On parchment paper, spray nonstick and place puff pastry dough on each cookie sheet.
Core and slice apples thinly and sprinkle lemon juice to keep apple’s color. In a medium bowl mix together brown sugar and salt. Combine apples and allow to marinade for 10 minutes.
On the puff pastry, overlap apple slices in a straight line. Spoon extra brown sugar mixture on top of apples. Get creative with shapes and placement of apples.
Place into oven and cook for 15 minutes or until pastry has puffed up and golden brown. Place onto serving platter soon as possible.
Serve with powder sugar, ground cinnamon or vanilla bean creme anglaise. Plate in small pieces or quarters.
Simmer in an medium stove top pan, vanilla bean, seeds and half and half. In a small bowl whisk together yolks and sugar until ribbons form from whisk.
Once half and half mixture is heated, slowly whisk into egg mixture. Mix and place back into stove top pan. Stir with wooden spoon until mix coats back of the wooden spoon. It will resemble thick heavy cream. Avoid making scrambled eggs by watching it carefully.
Strain into a bowl and set into another bowl of ice. Make an ice bath and stir mixture until cooled. Place into refrigerate for one hour before drizzling on apple tart.