Preheat oven to 375 degrees

Peel apples and slice into 1/2-inch thick slices

Toss apples with almond extract

Combine sugar and flour and toss with apples

Roll out the puff-pastry and cut to make an 11 inch circle. Transfer pastry to a parchment lined baking sheet

Arrange apples in a single layer in a circular pattern to completely cover pastry

Dot top with butter

Bake for 40 minutes or until apples are tender

Heat apricot preserves in a small saucepan until melted. Strain preserves and stir in brandy

Brush over apples to glaze

Immediately sprinkle with toasted almonds

Let cool 10 minutes and cut into wedges to serve.