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Ok lets start the crust:
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Place butter in your food processor (or bowl if using a hand mixer) and process until creamy. Add the sugar and vanilla and mix, scraping the sides, until the its nice and fluffy. Add egg yolk and mix a few more seconds until incorporated.
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In a separate bowl combine flour, gingersnaps, almonds, ginger, cinnamon and salt then add them to the food processor. Mix until the dough comes together around the sides of the bowl. Be sure to scrape the sides of the bowl.
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Lightly flour your best tools (your Hands) and press the dough into the your tart pan. Be sure to focus around the bottom edge and up the sides, making sure the dough is evenly distributed in pan. ***
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Trim off any excess dough off the top of the pan with a knife then LIGHTLY press dough around the inside rim so it extends a little above the pan. Using a fork prick little holes in crust, cover with plastic wrap, and refrigerate for a minimum of 2 hours or overnight. If your short on time, place in the freezer for 30 mins or more
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**Side note I used a 9 inch tart pan but when I first started this I did use a flat baking sheet lined with parchment paper.
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When ready, bake crust at 375 for 12-15 mins or until golden brown. Cool the crust in the pan on a rack for about 15 minutes.
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Apple time :-):
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Take your apples and cut the crosswise into 1/4 inch pieces and toss them in 2 tablespoons of the sugar mixture. Starting on the outside, arrange the apples overlapping working your way into the center. Sprinkle the remaining sugar over the apples and dot with butter. Place tart on baking sheet and cover edges of tart with aluminum foil to prevent over browning.
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Bake for 30-35 minutes, until apples are tender.
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When tart is finished, place on cooling rack and prepare the glaze. Put jam and liquid of choice in sauce pan then heat until melted. Brush apples and crust with glaze. Garnish with sliced almonds
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ENJOY!!!
