Dough

1. In the bowl of a stand mixer, mix together butter, sugar, and salt on low-to-medium speed until well combined (do not whip). Add the egg yolk and mix on low speed for 30 seconds.
2. Mix in the flour until the dough comes together. If needed, add a sprinkle of water if the dough feels dry. Don’t over mix. To check if it will hold together, pinch the mixture with your fingers.
3. Scatter the pieces of dough in a 9-inch removable bottom tart pan. Press the dough across the bottom and up the sides of the pan, making sure it’s as even as possible. Freeze the unbaked tart shell until ready to use.

Filling

1. Preheat the oven to 350.
2. Peel and core the apples, and cut them into eighths. Place the slices in concentric circles in the unbaked tart shell.
3. In a large bowl, whisk together the eggs, 1/2 cup sugar, vanilla, salt and ground almonds. Whisk in the heavy cream and Calvados until smooth.
4. Pour the filling over the apples. Sprinkle the top with 2 Tbsp of sugar.
5. Bake until deep golden brown on top, about 45-50 minutes. Remove from the oven and let cool.
6. Serve warm. Store for up to 3 days.