Tarte fine aux pommes - Classic French apple tart

This is one of my very fav recipe! Real simple and super quick, this delicious and satisfying French classic dessert takes less than 10 minutes to make (and to eat!) but a much longer lasting pleasure… TM

Makes 2 - 10 inch long tarts

1 sheet of commercial puff pastry
75 g apple sauce, sweetened.
3 gala apples
1 tbsp cinnamon sugar
4-5 tbsp apple jelly
2 tbsp slivered almonds, toasted

1.     Pre-heat the oven at 400°F.
2.     Cut the puff pastry sheet in half and place on a baking sheet lined with parchment paper or silicone mat.
3.     Peel, cut in half, core, and thinly slice each half apples.
4.     Using the palm of your hand, gently press each half [sliced] apple down on your cutting board to get them to lay down tightly on their side.
5.     Using a spoon, spread the apple sauce evenly on the 2 strips of puff pastry leaving about 1 inch. clear around the edges.
6.     Using the flat side of your knife or a spatula, pick up the apple form your cutting board and place them over the apple sauce in an overlapping pattern.
7.     Roll the edges of the puff pastry inward so the apples are nicely tucked in the centre.
8.     Sprinkle with a little cinnamon sugar and place into the oven for about 30 minutes, then turn the oven down to 375°F and continue cooking for another 10 minutes or until the pastry is quite brown and flaky. DO NOT UNDERCOOK!
9.     In the meantime, place the apple jelly in a small saucepan stirring constantly with a spoon (not a whisk) until melted.
10.  When cooked, remove the apple tart from the oven and allow to cool.
11.  Spoon some melted apple jelly over the top and spread it evenly using the back of your spoon.
12.  Sprinkle with a few toasted slivered almonds and allow to completely cool AT ROOM TEMPERATURE before serving.