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1
Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor.
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2
Add butter; cut in using on/off turns until coarse crumbs form.
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3
Add 3 tablespoons water.
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4
Process until small moist clumps form, adding more water by teaspoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap dough in plastic.
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7
Chill until cold, about 1 hour.
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8
Roll out dough between 2 sheets of plastic wrap to 11-inch round.
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9
Remove top sheet of plastic.
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10
Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom.
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11
Using plastic wrap, press dough into tart pan.
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12
Remove plastic.
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13
Fold overhanging dough in; press to form high-standing, double-thick sides.
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14
Pierce dough all over with fork.
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15
Freeze 30 minutes.
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16
(Can be prepared 1 day ahead.
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17
Cover dough and keep frozen.)
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18
Preheat oven to 400F.
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19
Bake crust until golden, about 25 minutes.
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20
Cool on rack.
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21
Maintain oven temperature.
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22
Combine 1/4 cup butter and almond paste in processor and blend until smooth.
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23
Add egg and process until well blended.
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24
Add flour and process just until blended.
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25
Spread filling evenly over bottom of crust.
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26
Toss apples with sugar in large bowl.
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27
Arrange apples in concentric circles atop filling.
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28
Brush apples with melted butter.
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29
Place tart on baking sheet.
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30
Bake until apples are tender and light golden, about 40 minutes.
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31
Transfer to rack; cool 15 minutes.
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32
Brush apples with honey.
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33
Serve warm or at room temperature.
