Preheat your oven to 375°F (190°C). Unroll the pie crust and press it gently into a 9-inch tart pan with a removable bottom, trimming any excess dough from the edges.

To make the pecan frangipane, beat the softened butter and sugar together in a medium bowl until creamy.

Add the egg and mix until fully incorporated. Fold in the almond flour, ground pecans, and all-purpose flour until a smooth paste forms.

Spread the salted caramel sauce evenly over the bottom of the raw tart shell.

Spoon the pecan frangipane mixture over the caramel layer and smooth the top with a spatula.

Arrange the apple slices in a concentric spiral pattern on top of the frangipane, pressing them down slightly.

Bake for 35-40 minutes, or until the filling is puffed and golden brown and the apples are tender.

Remove from the oven and let cool. Brush the apples with warmed apricot preserves for a glossy finish before serving.