Let the 2 sheets of puff pastry defrost if frozen, by placing each one on a tea towel, covered by another tea towel. If you are getting it straight out of the freezer, let it sit for about 30 minutes until it loses its stiffness.

Once it is more pliable, place a small dessert plate upside down on top of each pastry sheet and use a knife to cut out the circle.

Place the pastry circles on a lightly creased or oiled baking tray.

For each pastry circle you will need to draw an inner circle on each one as this will be the boundary line to keep the apple inside. Mark a circle on each pastry approx. 1cm from the edge but don’t cut through the pastry. It is just to “score” the pastry so that during baking it puffs up slightly to encase the apple.

In a medium bowl, add the almond meal, granulated stevia, butter and ginger. Mix together with a spoon and divide into two and spread evenly onto each pastry, staying within the bounds of the scored circle.

Peel and very thinly slice the green apple into wedges.

Arrange the apple slices over the almond filling starting from the outside. I usually do two layers of thinly sliced apple.

Once they are done, remove from oven and make the glaze.

In a jug, mix the apricot jam and rum and using the back of a small spoon spread over.