1/3 cup slivered blanched almonds

2 tablespoons granulated sugar

2 apples, preferably Cortland, McIntosh, or Macoun

2 tablespoons lemon juice (about 1/2 lemon)

1/4 cup light-brown sugar

2 tablespoons apricot jelly

Unfold puff pastry dough on a large sheet of parchment paper, lightly dusted with flour. Dust the rolling pin with flour and roll out dough to about a 10-inch-by-15-inch rectangle. Brush off any excess flour.

Using a ruler as a guide, trim off excess dough along the entire perimeter. Transfer pastry with parchment paper to a rimless baking sheet.

Using a ruler and the back of a knife, score a 1/2-inch border around the pastry. Using a fork, dock the interior area sparingly. This will keep the center from puffing unevenly. Transfer the pan to the refrigerator to chill while preparing the apples.

Preheat the oven to 400 F.

In a food processor, pulse the almonds and sugar until finely ground.

Peel and core the apples. Slice them very thin, about 1/8 thickness. Toss with lemon juice to prevent browning.

Spread the almonds on the pastry. Evenly and overlap the apple slices over the almond mixture, creating three rows lengthwise.

Sprinkle the brown sugar over the apples. Brush off any almond crumbs or sugar from the pastry border and the pan.

Reduce the oven temperature to 375 F. Bake the tart until the pastry is golden and the apples are soft, about 25 minutes.

While the tart cools, mix the jelly with 2 tablespoons hot water. Strain out any solids. Brush the apple slices with the jelly glaze. Cut the tart into squares and serve.

(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)