Ingredients

• 1 ¼ cup all-purpose flour (169 g)
• 4 ounce unsalted butter (cold and cubed, 133 g)
• 2 tablespoon granulated sugar (23 g)
• ¼ teaspoon salt
• 3 tablespoon cold water (only use as much as needed)
• 1 cup almond meal/flour (129 g)
• ½ cup powdered sugar (50 g)
• 1 egg white
• ½ teaspoon almond extract (use more for stronger almond flavor)
• ⅛ teaspoon kosher salt
• 2 large honey crisp apples (or 4 small ones, use similar size apples)
• 1 tablespoon granulated sugar (12 g)
• ¼ teaspoon cinnamon
• 1 tablespoon unsalted butter (melted, 14 g)

Steps

1. First, make the pie dough: place flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix. Add the cubed cold butter and pulse until butter is about pea and lima bean size and the mixture resembles coarse crumbs.
2. Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
3. Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
4. Second, make the almond paste: without washing the food processor, switch to the metal blade. Add almond meal/flour, powdered sugar, and salt to the bowl of the food processor and pulse to mix. Add egg white and almond extract, process until a smooth paste forms. Transfer to a bowl, cover and refrigerate until ready to use. Almond paste can be prepared well in advance and store in the refrigerator for up to 10 days.
5. Third, assemble and bake: take the pie dough out of the fridge and roll out into a circle about ¼” thick and about 2" larger than your tart pan. Transfer the dough to your tart pan and lightly press into the bottom and sides. Let the excess dough hang off the edge, then take your rolling pin and roll it along the edge of the pan to take off the excess dough. Cover with plastic and place in the freezer while the oven is preheating. If you don't have room in the freezer, you can keep the crust refrigerated.
6. Move your oven rack to the lower third of the oven and preheat the oven to 400°F.
7. In the mean time, peel and cut the apples into ⅛” thick slices. You'll want to use similar size apples to get uniform slices. This will help with the presentation of the tart.
8. When the oven is ready, take the crust out of the freezer. Prick the bottom and side using a fork to create steam vents. Add the almond paste and lightly spread and press it to the bottom of the crust so it covers the entire surface evenly.
9. Arrange the apple slices on top of the almond paste in concentric circles, in one layer, overlapping each piece as you go. Brush some melted butter all over the apples. Mix the sugar and cinnamon together and sprinkle on top.
10. Bake for 50 minutes or until golden brown. If your oven runs a bit hotter, you may need to decrease baking time or tent the tart with a piece of foil to prevent the top from burning.
11. Remove from the oven and let cool on a wire rack before serving.