FOR THE APPLE TART MUMMYS:

Cup of Yum
1. Preheat the oven to 400°. Line two baking sheets with parchment paper.
2. Roll out one sheet of puff pastry (keep the other one chilled until ready to use).  Use a pizza cutter to slice the pastry in half, lengthwise. 
3. Cut a wide oval at the top of the pastry (see video)(this is the mummy's head and shoulders) and two straight angled cuts at the bottom (to taper to the mummy's feet). Transfer to the refrigerator to keep cold while you go to the next step.
4. With the other half of the puff pastry, cut varying widths and shapes of strips to act as the mummy's wrappings. (see video) Transfer to the refrigerator to chill while you move to the next step.
5. Layer the center of the mummy shape with the apple slices, overlapping slightly. Sprinkle the apple and pastry with 1/4 cup of sugar. Dot with half the butter.
6. In a criss-crossing design, lay the mummy's wrappings over the tart, leaving space towards the top for the eyes.  Place two prune pieces in the space for the eyes.
7. Use the pizza cutter to trim any excess pastry that overhangs the "mummy". Refrigerate until ready to bake.Repeat with the second sheet of puff pastry.
8. Bake for 35-40 minutes or until the puff pastry is light and golden.

FOR THE GLAZE:

1. While the tart bakes, combine the apricot jam and brandy in a glass measuring cup.  Heat in the microwave for 1 minute, stirring after 30 seconds. 
2. When the tart is done, transfer it to a cutting board or serving plate. Use a pastry brush to lightly brush the glaze onto the tart and apples.  Serve.

FOR A PLAIN APPLE TART:

1. Place the square of puff pastry on a baking sheet lined with parchment paper. Arrange the apple slices over the pastry in an overlapping pattern, leaving about 1/2" open border around the edge.
2.  Sprinkle the tart with sugar and dot with butter. Bake for 35-40 minutes or until golden. Transfer to a serving platter.
3. Brush the apples with the apricot glaze  and serve.