Select four individual-sized ovenproof frying pans approx. 10 cm diameter.
Cut 4 pastry discs to fit the top of the frying pan.
Preheat the oven to 200C/400F/Gas Mark 6.
In each pan gently melt the sugar with the lemon juice until the mixture begins to caramelise to a golden blond colour and all the sugar has been dissolved. Remove from the heat and add the butter. Combine the butter with caramel to create a smooth sauce. Add a pinch of ground cloves in each frying pan.
Meanwhile, cut the apples into 2 – 3 mm wedges and lay overlapping in the pan.
When the apple mixture has cooled slightly fit the disc of puff pastry onto the top of the apples and tuck into the edge of the pan. Transfer the pan to the oven and bake for 15 – 18 minutes until the pastry is golden brown. Remove from the oven and allow to cool for 5 – 10 minutes.
Invert the pan onto a plate to reveal a glorious pastry case laden with caramelised apples.
Serve immediately with mascarpone cheese /clotted cream.