Puff Pastry Apple Tart with Frangipane

Because I still had some puff pastry that needed to be used, I made this quick tart. I decided to make a frangipane as well, because I had never made that before and it sounded rather tasty. It was, but I regret not adding a few drops of almond flavouring, because the almond flavour was pretty subtle. Plus I went a little overboard with the cinnamon. You could certainly omit the frangipane or make individual tartlettes instead (if you have squares of puff pastry instead of one block). Either way apples + puff pastry, it's going to taste good anyway.

Puff Pastry Apple Tart with Frangipane
For the tart:
350 grams (12 oz) ready made puff pastry, thawed and left outside the fridge for about 30 minutes
1 batch frangipane (recipe below)
4-5 apples, peeled cored and cut into very thin slices
1-2 Tbsp sugar
1 tsp cinnamon (or more if you want)
2-3 tbsp of milk

for frangipane:
adapted from Joe Pastry
50 grams (1.5 oz/ 1/3 cup) ground almonds
50 grams (1.5 oz/ 1/4 cup) sugar (I used demerera)
50 grams (1.5 oz/ 3.5 tbsp) soft butter (I used salted)
1 egg
1/4 tsp almond flavouring (optional)

Preheat the oven to  200C (400F/ gas mark 6), line a large sheet pan with greaseproof paper.
First prepare the frangipane. Mix together sugar and almonds, add the butter then the egg and keep stirring until smooth. If you're using unsalted butter you might want to add a small pinch of salt.
Roll out your puff pastry, I won't give an exact measurment just make sure it's slightly bigger then your sheet pan. Fold the edges to make a rim, spread the frangipane evenly over the puff pastry (not the edges).
Arrange the apples over the frangipane, slightly overlapping each other. With a pastrybrush, brush the edges with a little milk. Combine sugar and cinnamon and sprinkle all over the apples including the edges of the tart. Bake for about 25-30 minutes or until golden brown. Serve warm or at room temperature.