On a floured surface, roll out the pastry into 6 approximately 6-inch circles (about 1/8-inch thick) and transfer to a flat baking sheet. Roll up the edges to form a rim and crimp all the way around to complete. Prick the surface of each pastry at regular intervals with the tip of the fork. Refrigerate while preparing apples.

Peel, core and slice the apples 1/8-inch thick. Using one apple per tart, shingle the slices inside each prepared tart, covering the bottom of the circle completely, overlapping until you tuck the last slice under the first slice. Use a pastry brush to coat each apple-filled tart with melted butter. Sprinkle with sugar and bake for 40 minutes - until golden on edges. Remove from oven and use a pastry brush to coat apple tart evenly with apricot preserves. If preserves are too thick to brush, thin by heating with a little water in a small saucepot. Dust with crushed almonds. Serve with vanilla ice cream or cream Chantilly.