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1
To make frangipane: combine almonds and 1/4 cup sugar in food processor and grind into a powder.
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2
Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
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3
On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
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4
Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
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5
Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
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6
Press rolling pin across top of ring to cut away excess dough.
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7
Spread frangipane on dough.
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8
Preheat oven to 400 degrees F.
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9
Peel apples, cut in half, core, and cut into 1/4 inch thick slices.
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10
Set aside the larger center pieces of apple.
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11
Coarsely chop end pieces (about 2 cups) and spread over frangipane.
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12
Arrange apple slices in concentric circles over chopped apples.
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13
Sprinkle top with 1 tblsp sugar and dot with butter.
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14
Bake for 1 hour.
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15
Remove ring and slide tart carefully onto serving platter while still hot.
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16
Cool slightly.
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17
Heat preserves, stirring constantly, over low heat.
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18
Push through a fine sieve.
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19
Add Calvados and combine.
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20
Using a pastry brush, spread glaze over tart, thickly.
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21
Cut into wedges and serve at room temperature.
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22
Nice with a dollop of creme fraiche (in my recipes) or whipped cream.
