Let puff pastry defrost if frozen. (let it sit out at room temperature for 30 minutes until it loses its stiffness)
Take one sheet of puff pastry and remove any plastic film. Lay pastry on a piece of grease proof paper and place a dessert bowl upside down on top of each pastry sheet and use a knife to cut out the circle.
Use a smaller bowl to imprint a smaller inner circle on the pastry. It should be approx. 1cm from the edge. Don't cut through the pastry, just press down lightly to create an imprint in the pastry so that during baking it puffs up slightly to encase the apple. Repeat for the remaining 3 pastry sheets
Place the pastry circles on a baking tray with the greaseproof paper
In a medium bowl, add almond meal, sweetener, butter and ginger. Mix together with a spoon and divide evenly onto each pastry, staying within the bounds of the inner circle.
Use a spoon to spread the apricot jam over each pastry.
Peel and thinly slice the green apple into wedge shapes. Arrange the apple slices over the almond filling starting from the outside. I usually do two layers of thinly sliced apple.
Bake in oven at 180 degrees for 20 minutes [350 degrees F], or until the apple and pastry are a golden colour.
Remove pastries from oven, cover and let come to room temperature. Eat straight away, or store in an air tight container and eat within 2 days.