Preheat oven to 400F then lightly flour a surface. Roll out a sheet of puff pastry.
Using a ruler, trim the pastry into a 4 inch square.
Transfer to a squares baking sheet with parchment paper.
Score the dough about 3/4 inch from the edge. Be careful not to cut all the way through the dough.
Using a fork, pierce the inside of the scored square all over, this will keep it from puffing up too much.
Bake the shell for about 10 minutes, or until puffed and golden.
Use a spoon to lightly press the centers if puffed then fill your tart shells with Apple pie filling.
Top with a scoop of vanilla ice cream then drizzle each tart with Baileys Apple Pie and serve! If you'd like a thicker sauce to pour over then mix on cup of Baileys Apple Pie with 2 tsp corn starch in a small pot over lot heat. Cook until thickened while whisking.
Notes
Everyone's oven is a bit different so keep an eye on the puff pastry. It goes from perfectly golden to burnt quickly.When you score the puff pastry and dock the middle you're letting the border rise up while tamping down the center. Try to cut about half to three quarters of the way through, A small sharp knife really helps.I always use my homemade apple pie filling but you can definitely use store-bought for a quick and easy treat.These tarts are Great with a big scoop of vanilla ice cream in the middle and a lot of Baileys over that. Have fun with additions you enjoy.