Defrost one sheet of puff pastry according to package instructions. Then, on a lightly floured surface roll out into a 14 inch square. Use a ruler or a plate to trim this down to a 12" circle. Carefully (you may want to fold it in half) move the pastry to a baking sheet.
Peel and core the apples and slice thin (⅛-¼ inch). You can use a mandoline or a good chef's knife.
Starting on the outside and working your way in, lay out the apples in concentric circles over the pastry, leaving a small border of dough around them.
Drizzle the melted butter over the apples starting with the edge of the pastry dough, then sprinkle the sugar over everything.
Bake in a preheated 400°F oven for 20-25 minutes (keep an eye on it as ovens will vary) and once it reaches the desired browning, remove from the oven and let cool for a few minutes.
Using about 2 tablespoons of jelly or jam diluted with a bit a little hot water, lightly brush the entire tart to glaze it.
Serve the same day.
