Unroll the pastry sheet on its paper and place on a baking tray, then score a 1cm border around the edge (don’t cut all the way through).

Heat the jam in a pan over a low heat for 30 seconds, just to loosen, stirring occasionally.

Very finely slice the apples into rounds, discarding any pips (use a mandolin, with a guard, if you have one).

Toss the apple with the apricot jam and arrange nicely, in layers, inside the border, hiding any smaller tattier bits of apple underneath.

Cook at the bottom of the oven for 30 minutes, or until beautifully golden and cooked through, scattering over the almonds for the last 5 minutes.

Slice up and serve topped with balls of vanilla ice cream.