Let your refrigerator pie crusts sit at room temperature for 15 minutes before working with them so that they are more pliable.

Preheat oven to 400 degrees fahrenheit.

Gently roll out the first pie crust on to your baking stone or large baking sheet.

With a pastry brush or your hands, lightly wet the first pie crust with a bit of water and then roll the second one over the top forming a double layer. The water helps the crusts to adhere to each other. I like to run a rolling pin over the top once or twice to make sure the crusts are conjoined.

With your hands, press the edges of the crust into a decorative design, making a ripple effect.

Chop walnuts until they are finely chopped and combine with 3 tablespoons of sugar and 2 tablespoons of flour. Sprinkle walnut mixture over the top of the pie crust.

Leaving the skins on the apples, thinly slice them. Arrange the apple slices in a rose design on top of the walnut mixture, layer them down, overlapping in a spiral.

Combine remaining 2 tablespoons of sugar with cinnamon and sprinkle over the top of the apple tart. Bake for approximately 30 minutes, until the crust is golden brown and the apples are soft.

Remove from the oven and spread the apricot jam over the top. The Pampered Chef instructions call to microwave the jam first, but I don't find that necessary. I just place the jam on top of the hot pastry and within a few seconds it is hot and spreadable.

Serve warm with vanilla ice cream.