To make the Apple Filling:
Place a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down.
You can mash them with the back of the spoon to help them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.
For the Tart:
Preheat the oven to 230°C, 450°F or gas mark 8.
Take one of the peeled apples and cut off the sides without cutting into the core, which you can then throw away.
Cut the apple pieces into thin wedges and repeat this with the rest of the apples.
Place the puff pastry circle on a baking tray, and spread the apple filling evenly over its surface.
Next, layer the apple wedges in a circle carefully around the side and finish off with an arrangement in the center. Sprinkle a little sugar over the top of the tart.
Then also place on various small knobs of butter.
Place the tart into the preheated oven and bake for approximately 25 minutes, and then remove.
Put the apricot jam or marmalade into a small saucepan and add 2-3 tablespoons of water.
Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
Using a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavor.
Apple tart is now ready to serve.
Key Ingredients: apples, sugar, apricots, cinnamon