1/2 c. blanched almonds
1/4 c. sugar
2 tbsp. unsalted butter
1 tbsp. vanilla
1 tbsp. dark rum
1 egg
2 lb. apples
1 tbsp. sugar
3 tbsp. butter, cut into sm. pieces
1 tbsp. apple brandy or cognac
1/3 c. apricot preserves
1 Pate Brisee

PATE BRISEE:

1 1/4 c. all-purpose flour
1/2 c. unsalted butter, cold, cut into 1/2 inch bits
1/2 tsp. sugar
1/8 tsp. salt
Approximately 1/4 c. ice water

PATE BRISEE: Put flour into mixing bowl. Add butter, sugar and salt. With your hands, break the butter into the flour. The bits of butter should remain visible as pea-size pieces throughout the flour. Add water (just enough to hold ingredients together). Knead. Wrap in plastic wrap and refrigerate until firm.

APPLE TART: On a floured surface, roll Pate Brisee into a very thin circle, about 1/16 inch thick. Brush top of dough lightly to remove flour, roll up on rolling pin, and unroll over a 10-inch flange (tart) pan. Set on top of a baking sheet. Lift up overhanging dough and press into position so that dough adheres well inside ring without big stretches. Press rolling pin across the top of the ring to cut away excess dough.

ALMOND FILLING: Combine almonds and 1/4 cup of sugar in food processor and grind into a powder. Add 2 tablespoons of butter, vanilla, rum and egg and process thoroughly. Spread filling on dough.

Peel apples, cut in half, core, and cut into 1/4 inch slices. Set aside the large center slices of apple. Coarsely chop end pieces (about 2 cups), spread over filling in tart shell. Arrange large apple slices into concentric circles over chopped apples.

Sprinkle the top with 1 tablespoon of sugar and dot with 3 tablespoons butter. Bake in a 400 degree oven for 1 hour. Remove from oven, lift up ring, and slide the tart onto a serving platter while still hot. Cool slightly.

Heat preserves, stirring constantly, over low heat until melted. Push through fine sieve. Mix while still warm with brandy. Using a brush, spread the glaze on top, working with the apple design so as not to disturb the pattern.