Prepare the apple and peel or don't peel depending on preferences.
Add the sugar, salt and lemon juice to the apples. 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. I drizzled a small amount of caramel on the apples before baking- think about 1 TBSP- and try to not go near the edges of the pastry.
Preheat the oven to 425 degrees F.
Place the puffed pastry rectangle onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. The pastry unfolds into 3 sections- I cut one section off and added it to the bottom of the other 2 sections to allow for my long, rectangular baking dish. Shape the pastry into some form of square/ rectangle, depending on what type of baking dish you use.
Bake until the pastry is puffed and golden brown, about 20-25 minutes.
Remove from the pan immediately and place on a serving platter. Drizzle more caramel sauce on top and finish with chopped pecans. I think it'd be great with a scoop of vanilla ice cream as well! Enjoy!
Adapted from The Pioneer Woman's Quick & Easy Apple Tart