Continued

1. Make the tart shell. Mix dry ingredients together. (Flour,sugar,salt) and rub butter in your finger tips. Add egg gradually while stirring with fork, with your hands press together to form a mass of dough. If dough is too crumbly, add a teaspoon iced water at a time , turn into disk and chill in the fridge.

2. Make filling. Using an electric mixer, cream together the butter and sugar until uniform,fluffy, and pale yellow. Gradually mix in egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put into fridge until needed.

3. Slice your apples and add lemon juice to prevent browning.

4. Preheat oven to 400 degrees Fahrenheit. Roll out the tart shell and place inside a tart pan pressing up the sides. Alternatively, skip the rolling and just press The dough into a tart pan. Spread the frangipane inside shell. Fan the apples over tart.

5. Bake tart at 400 degrees Fahrenheit for 15 minutes and then reduce heat to 350 degrees Fahrenheit and bake for another 20 minutes.

6. Cool and glaze with apricot jelly.