Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Gently unroll the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife or pizza cutter, lightly score a border about 3/4 inch (2 cm) from the edges, being careful not to cut all the way through. Prick the inside rectangle all over with a fork.
Step 3: Arrange the halved and pitted apricots, cut-side up or down, in a single layer within the scored border on the pastry. You can overlap them slightly for a fuller look.
Step 4: Sprinkle the 2 tablespoons of granulated sugar evenly over the apricots. If desired, sprinkle a pinch of cinnamon or a thin layer of almond flour on the pastry before arranging apricots.
Step 5: Bake for 25-30 minutes, or until the pastry is puffed and golden brown around the edges, and the apricots are tender and slightly caramelized. The internal temperature of the pastry should be fully cooked.
Step 6: While the tart is baking, warm the apricot jam in a small saucepan or microwave-safe bowl until it is smooth and easily brushable. If it’s too thick, stir in 1 tablespoon of water or lemon juice to thin it out.
Step 7: As soon as the tart comes out of the oven, use a pastry brush to generously glaze the warm apricots and the puffed pastry border with the warmed apricot jam. Let the Puff Pastry Apricot Glazed Tart cool slightly before slicing and serving. It’s best enjoyed warm or at room temperature.