Place the puffed pastry rectangles onto a rimmed baking sheet lined with parchment paper. Add the sugar, salt and lemon juice to the apples in a large bowl. Stir to combine. Allow to sit for a few minutes.
Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. (Leave the juices behind in the bowl.) Bake until the pastry is puffed and golden brown, about 20 minutes.
Remove the tarts from the baking sheet immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.
This recipe has been updated and may differ from what was originally published or broadcast.