1. Prepare the Pastry:

– Preheat your oven to 375°F (190°C).

– Roll out the puff pastry on a lightly floured surface to smooth out creases. If using a store-bought sheet, gently press it into a tart or baking pan.

– Use a sharp knife to score a border around the edge (about 1 inch in) without cutting all the way through. This will allow the crust to rise and form a pretty border.

– Brush the pastry with a light egg wash (a beaten egg) for a golden finish.

2. Prepare the Filling:

– In a medium bowl, toss the apple slices with brown sugar, granulated sugar, cinnamon, lemon juice, and a pinch of salt. If you’d like a thicker filling, add the cornstarch to the mixture and stir until well combined.

– Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the filling.

3. Assemble the Tart:

– Spoon the apple-pecan mixture into the center of the puff pastry, spreading it out evenly.

– Fold the edges of the pastry over the filling, leaving the center exposed. This rustic style will give the tart a beautiful, free-form look.

4. Bake the Tart:

– Bake the tart in the preheated oven for 30-35 minutes or until the pastry is golden and puffed, and the apples are tender.

– Halfway through baking, check the tart. If the edges of the pastry are browning too quickly, cover them with foil to prevent burning.

5. Glaze and Serve:

– While the tart is baking, make the glaze. In a small saucepan, melt the apricot jam with 1 teaspoon of water over low heat until smooth. Brush the glaze over the hot tart once it comes out of the oven to add a shiny, sweet finish.

– Let the tart cool for a few minutes before serving. Slice it up and enjoy!