Preheat the oven to 200 °C (400 °F), top/bottom heat.

Peel the apples and slice them into very thin rounds. No need to core them—just discard any large seed pieces.

Take the puff pastry out of the fridge and let it rest for 5 minutes so it doesn’t crack when unrolled. Place it on a lined baking sheet.

Arrange the apple slices in slightly overlapping rows on the pastry, leaving a small border around the edges.

Brush the apples and pastry border with vegan cream, then sprinkle evenly with sugar.

Bake for 25–30 minutes, until the apples and crust are deep golden brown.

While still hot, brush the tart with the jelly glaze. (If the jelly is too thick, warm it briefly to loosen.)