Preheat your oven to 375°F (190°C). Roll out the pastry and line a 9-inch tart pan with a removable bottom. Prick the base with a fork and chill in the refrigerator while preparing the filling.

In a medium bowl, beat the softened butter and sugar together until pale and creamy.

Beat in the egg until fully incorporated, then fold in the almond flour, all-purpose flour, cinnamon, cardamom, ginger, and cloves to form a smooth spiced frangipane.

Spread the frangipane mixture evenly over the chilled pastry base.

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

Bake for 40 to 45 minutes, or until the pastry is golden brown and the frangipane has puffed up and set.

Warm the apricot jam in a small microwave-safe bowl for 20 seconds. Brush the warm jam over the hot tart to give it a glossy finish.

Allow the tart to cool slightly before removing from the pan and serving.