On a lightly floured work surface, roll out the puff pastry to a 12-by-10-inch rectangle, about 1/8-inch thick. Prick the dough all over with a fork. Transfer the dough to a baking sheet lined with a nonstick-silicone baking mat. Chill for 30 minutes.
Set the oven rack in the middle position. Preheat the oven to 425 degrees F.
Cut the peeled and cored apples in half and cut into 1/2-inch thick vertical slices. Pour the applesauce onto the center of the dough, and using an offset spatula, spread the sauce over the dough, leaving a 1/4-inch border. Then in four tight overlapping rows lay the apple slices down over the applesauce. Brush the entire pizza with the melted butter and dust heavily with confectioners' sugar. Bake until golden brown, 25 to 30 minutes; rotating the sheet two-thirds of the way through the baking time. Transfer to a wire rack.
While the pizzette is still warm, in a small saucepan, warm the apricot jam over low heat until melted completely. Strain through a fine mesh strainer. Brush the top of the pizzette with the strained jam. Using a pizza wheel, cut into squares and serve warm.
Try serving with whipped creme fraiche, vanilla ice cream, caramel ice cream or whipped mascarpone cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of SoNo Bakery, 2011