DIRECTIONS:

CRUST

Step 1

Preheat oven to 350 F

Step 2
Sift dry ingredients in a medium bowl

Step 3
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the flour mixture looks like course meal with a few pea-sized pieces

Step 4
In a small bowl whisk together egg yolk and vanilla extract and pour into the dough and gently mix with a fork or your hands.  Add 1-2 tablespoons of water if needed to help the dough come together. Do not overwork the dough

Step 5
When the dough comes together, gently knead it just until it forms into a ball, flatten into a disc

Step 6
Wrap in plastic wrap for a least 45 minutes (or up to 3-4 days)

Step 7
Roll out dough on a lightly floured surface, and roll to about 1/8” thickness.  Gently move to tart pan (roll onto the rolling pin and roll across the tart pan to help if needed)

Step 8
Press the edges evenly into the tart pan and trim any excess

Step 9
Chill for about 20-25 minutes in the freezer, this will help the tart shell not shrink

Step 10
Prick the bottom with a fork about 8-10 times

Step 11
Line with parchment paper and fill with pie weights, dried beans, or rice

Step 12
Bake for 20 minutes, remove weights, and bake for another 5-8 minutes, until lightly golden

Step 13
Let Cool

ALMOND FRANGIPANE FILLING

Step 1

Put butter, Light Brown Sugar,  Cane Sugar, eggs, almond meal, vanilla extract, and cinnamon in a small food processor

Step 2
Pulse to combine and form a smooth paste

Step 3
Spread the almond filling evenly into the bottom of the tart shell

APPLES

Step 1

Place water and 1 tbsp  Cane Sugar, lemon juice in a bowl

Step 2
Quarter apples and remove the cores.  Thinly slice apples, either with a knife or a mandolin, slicing them 1/8” in thickness and place in lemon water to prevent browning
It is a good idea to keep the slices together as this helps when assembling the tart

Step 3
Once all the apples are sliced, starting at the outer edge, arrange the first row of apples to sit upright, at the same angle as the inside of the tart shell.

Step 4
Place the apples in tight concentric circles, overlapping each previous slice about halfway.  The skin sides should be up in the tart and the top edge should be as close to the same height as possible

Step 5
As the apple slices approach the center, take a few smaller slices and place them in a small bowl with some lemon water and microwave for 30-60 seconds.  Apples soften and be pliable.

Step 6
On the cutting board overlap 4-6 of the softened slices and roll up to look like a rose.  Place the rose in the center of the tart.  Fill in any gaps with apple slices

Step 7
Dot the top of the tart with the butter pieces, and sprinkle the remaining sugar and salt evenly over the apple slices

Step 8
Set the tart on a baking sheet and bake at 375 F for 45-50 minutes.

Step 9
Check the tart at 20 minutes and cover the crust with a pie shield or foil it’s getting too brown

Step 10
Cool on a rack for 10-15 minutes

GLAZE

Step 1

While the tart is cooling, place jelly and lemon juice in a small pan and heat

Step 2
Take off the heat and add lemon and orange zest.

Step 3
Use a pastry brush evenly brush a thin layer of jelly all over the apple slices

Step 4
Serve