Fine Apple Tart

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  1 sheet puff pastry
  8 small to medium granny smith apples
  6 tablespoons butter, melted

For the frangipane:
  2/3 cup sugar
  1 cup whole almonds
  8 tablespoons unsalted butter, softened
  1 large egg
  1 large egg yolk
  1 tablespoon all-purpose flour
  1/2 teaspoon almond extract (optional)

To finish:
  1/2 cup apricot jam (for glazing)
  vanilla ice cream

For the frangipane:
  Place the sugar and the whole almonds in the bowl of a food processor and process until finely
   ground. About 2 minutes.
  Add the butter and process until combined.
  Add the eggs and the almond extract if using and process until smooth. About 1 minute.
  Add the flour and process until combined. Reserve. The extra frangipane can be frozen until another

For the tart:
  Preheat the oven to 375′F.
  On the floured surface, roll out the puff pastry. Using a large pastry ring (or a lid) to cut out 6 rounds
  of dough, about 4 to 5 inches in diameter each. Place each round of dough on a baking tray and
  prick with a fork. Place the tray in the freezer for a few minutes.
  Meanwhile, peel and core the apples, cut them in half and slice them finely and evenly.
  Spoon 2 to 3 tablespoons of almond frangipane onto each rounds of pastry and spread it around in
  an even layer.
  Arrange the apple slices on top of the almond frangipane in a circular pattern.
  Brush the apples with melted butter and bake for 25 to 30 minutes, until the bottom crust is golden
  brown and the apples on top begin to caramelize around the edges.
  Meanwhile place the apricot jam with 3 or 4 tablespoons of water in a small saucepan. Bring to a
  boil. Stir with a pastry brush until you obtain a thick apricot glaze.
  Brush the top of the tarts with the apricot glaze and serve with a big scoop of vanilla ice cream.