Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Roll out the thawed puff pastry on a lightly floured surface into a 10x12-inch rectangle, then cut it into six equal smaller rectangles.

Transfer the pastry rectangles to the prepared baking sheet and lightly score a 1/4-inch border around the edge of each piece using a paring knife.

Arrange the thin apple slices inside the scored borders of each pastry, overlapping them slightly in an attractive shingle pattern.

Brush the arranged apples and pastry borders lightly with the melted butter, and sprinkle the granulated sugar evenly over the apples.

Bake for 20 to 25 minutes, until the pastry edges are puffed and deeply golden brown, and the apples are tender.

While the tarts are baking, combine the Chinon red wine, apricot preserves, honey, and ground cinnamon in a small saucepan over medium heat.

Simmer the mixture for 8 to 10 minutes, stirring occasionally, until it reduces to a thick, glossy syrup that easily coats the back of a spoon.

Remove the tarts from the oven and immediately brush the warm red wine glaze generously over the baked apples.

Allow the tarts to cool slightly on a wire rack for 5 minutes, then serve warm with a scoop of vanilla bean ice cream.