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1
For Crust: In food processor, combine confectioners sugar and almonds; grind to a fine flour. Transfer to a large bowl; add all-purpose flour, salt, pepper and cloves. Whisk to combine.
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2
In the bowl of an electric mixer with paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 4 minutes. With mixer running, add egg yolks, one at a time, blending between additions before adding the next, then add vanilla; beat just to combine. Reduce speed to low, add dry ingredients and beat until dough forms a ball, about 1 minute more. Divide dough into 2 equal pieces. Flatten to form discs. Wrap discs individually in plastic wrap. Chill until firm, about 2 hours or up to 1 day.
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3
For Filling: Peel and core 3 apples, then cut into 1/4-inch dice. Place in a medium saucepan. Add wine, 3 tablespoons sugar, butter and lemon zest. Bring mixture just to a boil over medium-high heat, then reduce heat to low and cook until apples are just tender, about 15 minutes. Using a slotted spoon, transfer apples to a plate, then cook liquid at an active simmer until thick, syrupy and reduced to about 3 1/2 tablespoons, about 7 minutes. Remove syrup from heat and let cool.
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4
Roll out each dough disc between 2 sheets of parchment paper to form 2 (12-inch) rounds. Chill rounds until firm enough to work with, 15 to 20 minutes. Meanwhile, peel and core remaining 2 apples, then halve lengthwise and cut into 1/8-inch-thick slices. In a bowl, toss slices with lemon juice to prevent browning. Heat oven to 350u00b0 with rack in middle.
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5
Remove parchment from 1 crust and fit into tart pan, then trim. Fill with cooked apples, drizzle with syrup. Sprinkle with almonds. Top with second crust, then trim. Spread jam over crust, then arrange apples over the top. Sprinkle with remaining 1 1/2 tablespoons sugar. Place tart pan on a baking sheet. Bake until crust is golden and edges of apples begin. if apples get too dark, cover with tin foil. bake 50-55 minutes
