Step 1

Preheat the oven to 200°C (180°C fan-forced). Place the pastry on a baking paper-lined oven tray to thaw.

Step 2

To make frangipane, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg and vanilla; beat until combined. Add the almond meal and flour; beat until a smooth paste. Refrigerate while preparing the apples.

Step 3

Peel and core apples; halve lengthways and slice very thinly. If you prefer a round tart, trim the corners of the pastry. Spread the frangipane over the pastry, leaving a 2cm border at the edges. Arrange the apples decoratively over the frangipane. Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes or until the edges of the apples are browed, and the pastry is puffed and golden around the edges.

Step 4

Combine the jam and water in a small microwave-safe bowl. Microwave on HIGH (100%) for about 20 seconds or until liquid; stir well. Brush over the apples to glaze, if desired.

Step 5

Serve tart warm with thick cream or vanilla ice-cream.