Peel and halve apples and remove the core (preferably with a ball cutter). Boil 3/4 l water, lemon juice and sugar. Cook apples in it at medium heat for 12-14 minutes until soft.
Remove with a skimmer, drain well and allow to cool slightly.
In the meantime, take the dough out of the refrigerator and let it rest for about 10 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Unroll the dough and cut it in half lengthwise, then cut it crosswise into 3 pieces to form 6 rectangles.
Place the dough rectangles with the paper facing downwards in six round ovenproof baking tins (approx. 10.5 cm Ø; e.g. tartlet tins) and press them in lightly. Place 1 apple half on the dough base with the curvature facing upwards.
Whisk the egg yolk and 3 tbsp. water. Spread the edges of the dough with it. Bake the cakes in a hot oven for about 14 minutes.
Pass the jam through a sieve and mix with Calvados. Turn up the oven temperature (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Remove the cakes from the oven. Spread apples with jam and sprinkle with brown sugar.
Bake in the oven for another 3-4 minutes. Leave to cool in the moulds for about 10 minutes, then remove. Serve the cakes warm or cold. Crème fraîche tastes good with it.