Grease a shallow 20 cm square baking tin with butter. Line the tin with baking paper and then grease the paper. Slice the apples very thinly. Place the puff pastry sheet in the tin with the edges of the pastry overlapping neatly over the rim of the tin. Spread the apricot jam over the pastry. Place the apple slices neatly next to one another, slightly overlapping to cover the jam. Brush the apples with the melted butter. Bake in a moderate to hot oven for 25 minutes. Remove the tart from the oven and scatter the almonds evenly over the tart. Return the tart to the oven and continue baking for another 20 minutes or until the almonds are golden brown. Serve hot or at room temperature.

Suggested accompanying wine: DELICATA Casella Moscato sweet white wine