Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll out one sheet of puff pastry and place it on the sheet - this is your base. Cut the second sheet into 1/2-inch strips and place along the edge of the base to form a rim. Pinch the seams to seal.

Brush with Jam and Add the Apples

Spread apricot jam over the base of the pastry. (Julia liked to strain hers and heat it with a little sugar and lemon juice to create a glaze) We just use it straight from a jar with a brush dipped in water.

Peel and core your apples, then slice them thinly -about 1/8" slices. Arrange them in overlapping rows inside the pastry border. It doesn't have to be perfect; the more rustic the more charming

Sprinkle granulated sugar generously over the apples - this helps them caramelize and brings out their natural sweetness.

Bake at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 15 minutes, or until the pastry is puffed and golden and the apples are tender.

Right out of the oven, brush the top and edges with more apricot jam to create a glossy golden finish. If the jam is too thick and isn't spreading easily, wet your brush with a little warm water to thin it out.

Let it cool slightly before slicing.