Preheat oven to 425 degrees F.

Peel the apples and slice into thin pieces. Toss the apples in lemon juice, sugar, and salt.

Cut the puff pastry into a circle (I like to use a large lid as a mold) and place it on a piece of parchment paper on a baking tray.

Arrange the sliced apples, starting around the outside and circling in.

Drizzle the tart with apricot jam, brush with pastry brush and top with cubes of butter. Slide the parchment paper with the tart on it, directly onto your oven rack (this allows more direct heat to the bottom). Bake for 15-20 minutes or until apples are bubble and pastry is crisp. Serve immediately.