1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice water
Combine flour, salt, sugar and butter in bowl of a food processor. Process 10 seconds or just until mixture resembles coarse meal. Add ice water slowly through the feed tube with machine running just until dough holds together, not more than 30 seconds. Turn dough onto large piece of plastic wrap and flatten into a disc. Wrap in plastic and chill 1 hour. Roll dough onto lightly floured surface and make it 14 inches round. Transfer to an 11-inch tart pan. Fold overhang inwards and press forming double-thick sides.
Apple Filling Recipe
1 1/4 cup almonds, blanched and slivered
3/4 cup plus 2 tablespoons sugar
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3 tart green apples, peeled, cored and sliced 1/8-inch
1/4 cup apricot preserves
Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Pour filling into crust. Chill until firm, about 45 minutes. Combine apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
Preheat oven to 400 degrees F. Drain apples and overlap in concentric circles on top of chilled filling. Melt 2 tablespoons butter and brush over apples. Sprinkle with 1 tablespoon sugar.
Bake tart 15 minutes. Reduce temperature to 350 degrees F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. Serve with vanilla ice cream and your favorite caramel sauce..