Preheat the oven to 400.   

Melt the butter in a non-stick pan (I used my cast iron) over high heat. Add the maple syrup and apples and cook for about 4 minutes or until just tender. 

Place one apple slice in the base of a ⅓ cup capacity muffin tin (or ramekin like I did), and top with the maple mixture. 

Roll out the pastry on a lightly floured surface and using a round cookie cutter (8 ½cm) cut into 6 rounds.  Place the rounds on top of the apple slices.   

If using ramekins place them on a baking sheet. Place baking sheet or muffin tins in oven and bake for 12-15 minutes or until pastry is puffed and golden.  

Let cool for about 2 minutes and then invert onto dessert plate. Top with ice cream or cream and serve.