Dissolve 250g sugar in 75ml water and boil until it reaches 100°C.
Mix ground almonds, egg white, and almond extract in a separate bowl.
Pour hot syrup over the almond mixture and stir vigorously to form a paste.
Chilling the marzipan in the refrigerator for 1 to 2 hours until firm.
Preheat oven to 210°C and line a baking tray with parchment.
Roll puff pastry thinly and cut into four 12cm circles.
Score the center of pastry circles and brush with beaten egg.
Roll marzipan to 5mm thick, cut into four 11cm circles, and place on pastry.
Arrange overlapping apple slices over the marzipan circles.
Brush apples with melted butter and sprinkle with caster sugar.
Bake for 15 to 18 minutes until pastry is risen and golden.
Heat apricot jam with 15ml water, sieve, and brush onto warm tarts.
Melt brown sugar and butter together in a small saucepan.
Stir in double cream and simmer for 3 to 5 minutes until thickened.
Serve tart on a plate with caramel sauce, vanilla ice cream, and mint.