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1. To Make The CREAM: in a medium bowl, beat butter and sugar until sugar dissolves and whitens a little. Whisk in ground almonds, then egg, until blended. Whisk in cream and Calvados. Cover bowl and refrigerate until needed.
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2. TO MAKE THE APPLES:preheat the oven to 350u00b0F (180u00b0c).
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3. Cut 4 apples in half and slice each half into thirds. Grate 2 apples coarsely.
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4. Melt 1 tablespoon butter and 1 tablespoon sugar in large skillet over high heat. Add grated apples and cook, stirring, until golden brown, about 3 minutes. Using slotted spoon, transfer apples to a plate. Add remaining 6 tablespoons (85 g) butter and rest of sugar to pan and, when butter is bubbling, toss in apple slices. Cook apples, stirring frequently, until lightly caramelized, 5 to 7 minutes. Pour in Calvados, turn off heat, and touch a match to the liquid. When flames die down, pull pan from stove.
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5. Transfer apple slices to baking pan and bake for 20 minutes, or until almost cooked through. Cool 30 minutes.
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6. TO ASSEMBLE THE TART: Position rack in lower third of the oven and preheat to 350u00b0F (180u00b0C). Line rimmed baking sheet with parchment and put tart shell on sheet.
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7. Spoon almond cream evenly into the crust. Top with baked apples, arranging them in a single layer. Check the grated apples-if they are wet, press them either between your palms or between paper towels. Fluff up grated apples and arrange over the apple slices, leaving a bare border of an inch or so.
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8. Bake tart for 40-50 minutes, or until almond cream has puffed and apples are browned. Cool tart on a rack; unmold and serve just warm or at room temperature. Dust tart generously with confectioners' sugar before serving.
