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1
Stir egg yolks and Calvados in small bowl to blend.
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2
Combine flour, sugar and salt in processor.
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3
Add butter; cut in, using on/off turns, until butter is size of small peas.
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4
With machine running, add yolk mixture.
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5
Process until large moist clumps form.
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6
Gather dough into ball; flatten into disk.
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7
Wrap dough in plastic; refrigerate until cold, about 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep chilled.
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10
Let soften slightly before rolling out.)
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11
Roll out dough on lightly floured surface to 14-inch round.
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12
Transfer to 11-inch-diameter tart pan with removable bottom.
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13
Fold overhang in and press, forming double-thick sides.
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14
Chill while making filling.
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15
Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor.
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16
Blend until soft paste forms.
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17
Add 4 tablespoons butter; blend 10 seconds.
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18
Spread in crust.
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19
Chill until firm, about 45 minutes.
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20
Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl.
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21
Let stand 30 minutes.
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22
Preheat oven to 400F.
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23
Drain apples; overlap in concentric circles atop filling.
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24
Melt 2 tablespoons butter; brush over apples.
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25
Sprinkle with 1 tablespoon sugar.
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26
Bake tart 15 minutes.
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27
Reduce temperature to 350F.
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28
Bake until apples are tender, about 45 minutes.
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29
Transfer to rack.
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30
Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt.
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31
Strain into small bowl; brush over apples.
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32
Cool.
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33
(Can be made 8 hours ahead.
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34
Let stand at room temperature.)
