Crust

In a small bowl or glass measuring cup, using a fork, beat together the egg yolk, cream, and water. Place in the refrigerator until ready to use. Cut the butter into pieces, set them on a plate, and place in the refrigerator as well, until ready to use.

In the bowl of a food processor using the metal “S” blade, pour in the flour, sugar, and salt. Pulse to evenly distribute the mixture.

Scatter the pieces of butter on top of the flour mixture. Pulse until each piece of butter is about the size of a pea. Don’t get caught up that every piece has to be exactly the size of a pea. It’s okay that some are larger or smaller.

Remove the lid and pour the egg mixture over the flour/butter mixture. (I found that when pouring the egg mixture while the motor is running, the liquid tends to collect under the blade.) Return the lid and pulse until the dough just begins to come together. Remove the lid and (being careful of the blade) press a bit of the dough with your fingers to determine if it will stick together. If not, sprinkle a teaspoon of cold water over the mixture, return the lid and pulse again to combine further.

When the dough comes together remove it from the processor bowl onto a clean counter. With the palm of your hand smear the dough away from you to incorporate. With a bench knife gather up the pieces and smear again until incorporated. This simple technique is called fraisage. It allows the dough to come together without using an excessive amount of liquid. Once the dough is in one mass form it into a disk. Wrap it in plastic wrap and place in the refrigerator for at least an hour and up to 24 hours.

When ready to finish making the tart preheat oven to 400°F. On a lightly floured board roll the pastry dough into a circle about 13-inches in diameter. Line a 10-inch removable bottom tart pan with it. Prick the bottom of the pastry shell all over with a fork and chill for at least 30 minutes before baking. Remove from the refrigerator, line with parchment paper, add pie weights and bake for about 30 minutes. Check for doneness and continue until the crust is beginning to brown.

Apple Tart Filling

Preheat the oven to 400°. In a mini processor or spice grinder, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to a medium bowl, add the granulated sugar, flour and salt and toss gently to combine.

In another bowl, using a wooden spoon beat the 4 tablespoons of Kalona SuperNatural butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Spread the almond filling in a pastry shell that has been baked and cooled. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.

Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.

Want to make this dessert ahead of time? Sure thing! The apple tart can be baked one day ahead. Once baked, wrap it well and let stand at room temperature.