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1
To make the dough, put the flour, sugar and salt in a food processor and pulse to combine.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Add the egg and pulse until the dough begins to pull away from the sides of the bowl.
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4
(Add water a teaspoon at a time if the dough seems too dry.)
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5
Wrap the dough in plastic wrap and refrigerate for 1 hour.
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6
On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan.
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7
Trim the edges.
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8
Refrigerate for at least 30 minutes.
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9
Preheat the oven to 325 degrees.
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10
Spread the chilled crust with the frangipani.
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11
Peel, halve, core and thinly slice the apples.
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12
Fan the apples over the frangipani.
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13
Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples.
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14
Bake until the crust is browned and the apples are soft, about 40 to 50 minutes.
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15
Remove from the oven and cool.
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16
Remove the tart from the pan.
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17
Warm the apple jelly in a small saucepan over low heat until it is just melted.
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18
Brush the hot jelly over the surface of the tart.
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19
Brush the crust with jelly and dust the crust with ground walnuts.
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20
Dust the crust again with powdered sugar.
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21
Slice and serve.
