1. Adjust an oven rack to the middle position and heat oven to 400 F.
2. Line a large baking sheet with parchment paper.
3. Roll the defrosted pastry sheet. I simply cut it out where it was folded and rolled it long
4. Transfer to the baking sheet.
5. Prick the crust every with a fork to prevent air pockets from forming while it bakes. I left the sides without pricking to give it the air pocket structure.
6. Refrigerate until ready to use.
7. Cut apples in half through the stem. Remove stems, core and slice the apples crosswise into 1/2-inch-thick slices.
8. drizzle some lemon juice over apples to prevent oxidation.
9. Place the slices of apples slightly overlapping each other.
10. sprinkle the sugar over apples, the dices of butter.
11. Bake for 40 minutes and allow the apples to brown a bit.
12. Remove from the oven. Brush with the Jelly mixture.

Make the jelly Mixture

1. Warm up the apricot jelly and the rum until bubbly.
2. Eat warm.