Normandy Apple Tart

To prepare the pastry, combine 1 and 3/4 cups of flour and salt in a medium-sized bowl. Gradually add butter, one egg yolk, and water; blend until the mixture forms large clumps. If it's too dry to shape into a handful, add more water and continue stirring. Form the dough into a ball and wrap it in plastic wrap. Flatten it slightly and refrigerate for at least 30 minutes, or until firm. This step can be completed up to three days in advance.

To create the frangipane filling, use an electric mixer to cream butter and 1/2 cup of sugar together in a medium-sized bowl until they become light and fluffy. Gradually incorporate one egg at a time, followed by the remaining egg yolk. Mix in apple brandy. In a separate bowl, whisk 2 tablespoons of flour into ground almonds, then combine the mixture with the batter. Set it aside.

Roll out the chilled pastry dough into a 12-inch circle on a lightly floured surface. Fold it loosely in quarters and center the point of the dough in a 10-inch tart or pie pan. Unfold the dough and press it into the bottom and up the sides of the pan. Use a fork to prick the pastry all over, creating a decorative edge. Return the dough to the refrigerator to firm up.

Preheat your oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.

Spoon the frangipane filling into the chilled pastry crust, spreading it evenly across the bottom. Arrange apple slices in an overlapping spiral pattern, pressing one edge of each slice into the frangipane until it touches the pastry base. Start at the outside edge and work your way towards the center.

Carefully place the pie plate on top of a preheated baking sheet in the oven. Bake until the filling begins to brown, which should take about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking for another 10 minutes, then sprinkle sugar over the top of the tart. Return it to the oven until the sugar caramelizes slightly, taking about 10 minutes more.

Remove the tart from the oven and let it cool on a wire rack. Just before serving, warm the apricot jelly by adding some water if necessary to achieve a liquid consistency. Brush it over the tart for a nice shine.