Preheat oven to 400.

Add the apple splices, butter, sugar and salt to a skillet over medium heat. Once the sugar has dissolved and the butter has melted, add the beer. Bring to a boil, stirring occasionally, until the liquid has reduced and thickened to a caramel sauce, about 15 minutes. Allow to cool.

Roll out the puff pastry on a lightly floured, flat surface. Cut out circles just larger than a muffin tin well, or a mini-tart pan (grease the tart pan/muffin tin or spray with cooking spray). Press into shape. Fill the wells about half way with the apples.

Bake for 18-22 minutes or until crust is golden brown.

Add the heavy cream, whole milk and beer to a saucepan.

Using a pairing knife, split the vanilla bean pod lengthwise. Scrape out the inside of the pod with the back of the knife. Add the pod and the inside scrapings to the pan. Bring to a low simmer, remove from heat.

In a medium sized bowl whisk together the yolks and sugar until very well combined, and a light yellow color.

While whisking, slowly add the cream mixture, whisking until well combined.

Strain the mixture through a fine mesh sieve back into the sauce pan. Over medium/low heat cook, stirring frequently, until thickened. About ten minutes. Remove from heat and allow to cool. Store in an air tight container in the refrigerator until ready to use, up to three days.

Serve the tarts drizzled with the Crème Anglaise.