1. Roll out the pastry thinly on a floured surface to a 5 mm (1/4 inch) thickness and cut out four 15 cm (6 inch) circles. Place on a baking sheet and chill for 20 minutes.
2. Slice the apples thinly and arrange overlapping in concentric circles over the pastry rounds. Sprinkle with the sugar and a little nutmeg if wished.
3. Bake in a preheated oven, 220°C/425°F, for 15-20 minutes, until the apples are tinged brown. Place on individual plates.
4. Heat the Calvados or brandy in a ladle or small pan, then ignite