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This delicious tart is always a favorite with my family and guests. 
Granny Smith are my favorite apple to use for this tart. If you do not like your tart to taste too sharp use a sweeter apple. 
Calvados gives a nice kick to the almond paste.
A food processor can be used making this pastry, but try not to overwork it or the pastry will become tough.

3 - 4 apples, peeled, cored and cut into slices, just before baking

Pastry ( pâte sucrée ):
6 oz ( 175g ) all purpose flour
3 oz ( 85g )unsalted butter, soft
3 egg yolks
3 oz ( 85g )castor sugar
grated rind of half a lemon, organic or unwaxed
3-4 drops of vanilla extract
pinch of salt

1. sift the flour into your food processor

2. add all the other ingredients
   turn  on the machine and mix in short little bursts

3. keep going until pastry forms a ball, do not overwork it or the pastry will become tough

4. wrap and place in refrigerator for 1 hour

5. roll out and put into greased a flan dish ( with loose bottom is best ) the pastry will be quiet delicate to use and break up, just press together again, it will not spoil the end result

6. return pastry to refrigerator again for 30 minutes

7. bake blind for  7 - 8 minutes ( place greaseproof paper over the pastry and fill with beans or baking beans )

8. remove the baking beans and paper, 

9. bake for another 5-7 minutes, until light golden brown.

Frangipane:
6 oz ( 175g )ground almonds
6 oz ( 175g )unsalted butter, soft
5 oz ( 125g )caster sugar
3 eggs 
1 1/2 tablespoons of all purpose flour
1 tablespoon Calvados or Kirsch
2 drops of almond extract

1. mix the butter and sugar until nice and creamy

2. add the eggs, ground almonds, sifted flour, Calvados and almond extract, stir it all together

3. fill the pastry case with the frangipane not quiet full

4. place the sliced apples evenly on top 

5. bake at 200 C for 30 - 40 minutes 

6. when cool, remove from baking dish and  brush the glaze over the top. 

Glaze:
apricot jam 
lemon juice

1. heat the jam gently on the stove until it melts

2. add the lemon juice and mix in

3. push through a sieve

4. brush the glaze all over the tart
   

Bon Appétit