Mark a circle in the rolled out puff pastry (you can buy it like this) with a small pot lid (diameter approx. 12-18 cm) and cut it out with a knife. Mix the marzipan mixture well with the hazelnuts, shape into a flat, round disc and place in the middle of the dough. It can cover the dough up to halfway. Peel the apple (s) well, quarter them, remove the core and cut thin, even wedges no more than 0.5 cm thick. Distribute these on the dough in a fan shape. Leave an outer edge of approx. 0.5 cm free. Carefully turn the edge up a little with your fingers. If the dough dia is larger, distribute more apple wedges in the middle so that everything is closed. Place the tarts on a prepared baking sheet. Bake in the preheated oven at 230 ° C on the middle rack for approx. 20 minutes. Again and again pay attention to the degree of browning of the apples and the dough - a light browning is desirable. In the meantime, heat the apricot jam and mix it with the rum. Spread the mixture on the tartes and finally sprinkle with the granulated sugar. Tip: Whipped cream with vanilla sugar is enough when the tarts have cooled down. The amount is enough for approx. 6-8 pieces.
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