For Cinnamon Whipped Cream:
Preheat oven to 400F.
Keeping the skin on, slice apples into wedges and then slice the wedges very thinly, about 1/8 of an inch thick with an apple slicer. Place apple slices in a medium-sized bowl. Toss with sugar and pumpkin pie spice.
Roll out 1 sheet of store-bought puff pastry.
Transfer to an insulated cookie sheet lined with parchment paper.
Score a ½ inch border around the pastry to create a “crust” being careful not to cut all the way through. Prick dough with a fork (just the inside not the “crust”).
Place apples on pastry in a layered pattern, one on top of the other creating a row. Do the same for the next row, but go the opposite way. Alternate the design until the pastry is filled with apple rows.
Place pastry in freezer for 10 mins to firm up before baking. No need to thaw afterwards, just pop in the oven slightly frozen and bake for 20 minutes.
Allow to cool slightly and then brush apples with melted jam or jelly to create a nice shine. You can also brush the crust as well.
Transfer tart to a cutting board.
Slice into squares and serve with the cinnamon whipped cream.
For Cinnamon whipped cream, combine all ingredients and whip on high with a hand blenderuntil soft peaks form. Keep refrigerated until ready to use.