Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge, keep it in the box and allow it to rest at room temperature for 30 minutes. Line a baking sheet with parchment paper and set aside.

Peel, core, and cut the apples into thin slices (1/4-inch thick) and place in a large bowl. Toss with lemon juice. Add the granulated sugar, brown sugar, vanilla extract, and ground cinnamon. Mix until the apples are well coated.

Lightly flour a clean work surface. Unwrap the thawed puff pastry and remove the paper. Lightly flour the pastry and use a rolling pin to roll out the puff pastry. Carefully transfer the puff pastry to the prepared baking sheet.

Score the crust with a sharp knife about an inch from the edge of the puff pastry. Poke the inside of the puff pastry all over with a fork.

Place the apricot preserves in a small bowl and heat in the microwave for 10 to 20 seconds, or until spreadable. Stir well. Spread the preserves in an even layer on the bottom of the puff pastry to the scored edges.

Arrange the sliced apples on top of the puff pastry, creating a pattern. Dot the cubed butter over the apple slices.

Bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are tender.

Remove from the oven and let cool for 5 minutes. Drizzle with salted caramel sauce, if desired. Cut into squares and serve plain or with ice cream.