Preheat oven to 425 degrees.

Roll out puff pastry onto a sheet pan. Or press it inside the dish your your choice. Roll edges over and crimp with the tines of a fork.

Spread apricot jam on the bottom of the pastry in a thin layer. 

Cut apples in half and dispose of core and sees. Place face down on a cutting board. Slice apples in half moon shapes and trim edges so they are all the same size. 

Brush apples with a little lemon juice to prevent browning.

Arrange apples in overlapping layers onto the apricot jam until sheet pan or baking dish is full.

Bake pastry at 425 degrees for 15 minutes. Lower temperature to 375 degrees for 10 more minutes to cook apples. Lowering the temperature keeps the pastry from burning. 

Remove tart from oven and cool 30 minutes. 

Make lemon curd icing by mixing powdered sugar, lemon curd and water or milk together until smooth. Drizzle over tart. 

Slice and serve plain or with a scoop of vanilla ice cream.