Puff pastry apple tart is a buttery and flaky apple pastry made with puff pastry topped with a thin layer of sweet apricot preserves and warmly spiced tart apple slices.
In a mixing bowl, mix the apple slices with sugar, light brown sugar, lemon juice, ground cinnamon, nutmeg and salt until well combined. Make sure all the apple slices are coated. Set aside for now.
Line 2 large baking sheets with parchment paper. Unfold both sheets of puff pastry to form a square. Gently press or roll out the puff pastry so it is completely flat. To form three apple pastries, slice the puff pastry along the folded lines. If needed, roll out the three puff pastry rectangles to fit the size of the apple slices with a ¼ inch border.
With a small pairing knife, score or gently cut into the dough, but not all the way through a boarder about ¼ inch from the edges of the puff pastry rectangles. Prick or dock the inside of the puff pastry.
Smooth 1 - 2 teaspoons (15 ml) of apricot preserves into the center of the puff pastries. Stay inside the borders of the smaller rectangle. If you chose to leave the puff pastry uncut, spread 2 - 3 tablespoons of preserves onto the whole puff pastry sheet.
Bake the apple puff pastry tart at 400 F (205 C) or 18 - 20 minutes or until the pastries are a light golden brown color. Cool the puff pastry apple tart on the hot baking sheet for 5 minutes.
While the apple tarts are still warm, spread more apricot preserves on top of the apples, dust with powdered sugar if you like and serve with cold vanilla ice cream or whipped cream.