For the tart dough

1 1/4 cup all purpose flour

1/4 cup confectioners sugar

1 tsp kosher salt

1/2 cup cold unsalted butter cut into 1 inch cubes

1 tsp vanilla

4 tsp ice cold water

1 egg yolk

For the frangipane

3/4 cup softened butter

3/4 cup granulated sugar

1 1/2 cups blanched almonds

2 eggs

3/4 cup all purpose flour

1 tsp salt

For the tart

4-6 apples

1/2 cup Apricot or apple jelly

To make the dough. In the bowl of a food processor, blend the flour, sugar and salt. Pulse in the butter until its looks pebbly. In a separate bowl whisk the yolk with vanilla and ice water. With the motor going, stream the liquid into the flour butter mixture. Once it forms a ball, form the dough into a disc, wrap in plastic and chill minimum 1 hour, or up to 3 days
No need to rinse the food processor bowl. Place almonds with sugar in the bowl of food processor and pulse until mealy. Pulse in butter until smooth. Add in eggs and continue to pulse. Add in flour and salt and pulse until combined. Transfer to a bowl.
Roll out the dough into a 12-inch circle. Transfer the dough into a 9-inch tart pan with removable bottom. If the dough rips, just press and patch to repair. Press dough into the pan and remove and discard any excess scraps.
Dart the dough with a fork. Preheat the oven to 350. Chill the tart in the refrigerator for 20 min. Place a piece of greased aluminum foil pressed into the tart pan, flush to the dough. Bake for 15 minutes. Carefully remove the foil and bake until light golden, for an additional 15 minutes. Let cool.
Slice the apples thin using a mandolin. Organize the slices to create little stacks.
Transfer the frangipane into the tart shell and smooth to create an even layer (you might have extra!) -arrange the apple stacks over the frangipane. Bake until apple are soft and frangipane is baked through- about 45 minutes.
Remove from oven and brush jelly over apples.
Let cool before serving.