Grab an 11-inch tart pan with a removable bottom and place it on a baking sheet.

Place the flour, sugar and salt in the bowl of a food processor, pulse to combine. Add the butter and process the mixture until it looks like fine sand.

In a small dish, whisk the egg yolks, cream and vanilla together then add it to the processor. Pulse just until combined. The mixture will look crumbly.

Tip the pastry mixture into the tart pan. With your fingers or the back of a tablespoon, press dough up the sides of the pan.  Use the bottom of a flat-bottomed measuring cup to press the mixture firmly and evenly over the bottom of the tart pan.

Prick the dough with a fork then set it into the freezer for 30-minutes to firm up (if you keep it on the baking sheet, the bottom wont slide off of the tart pan).

Preheat the oven to 350°F

Remove the frozen pastry tart from the freezer.

Rip off a large piece of aluminum foil and coat one side with non-stick oil spray and place it oil-side-down, over the pastry.  Press the foil tightly against the frozen pastry, molding it to the pastry and over the edge. There is no need for pie weights, (see notes.)

Place the tart pan on a rimmed baking sheet and transfer to the oven. Bake for 15 minutes until it is golden, then place on a cooling rack and remove and discard the foil. Allow the pastry crust to cool completely before adding the filling.

With the oven still hot at 350°F, spread the sliced almonds onto a parchment-lined baking sheet and transfer to the oven for 5-6 minutes until lightly toasted. Remove from the oven and allow to cool; then grind in a mini food processor or blender.

On medium-high speed, using the paddle attachment, beat the almond paste, butter, sugar, flour, ground almonds and almond extract together until smooth and creamy, about 5 minutes. Reduce the speed to low and add the eggs, one at a time, mixing well after each addition.  

Spread the filling into the cooled pastry crust and set aside.

Line a baking sheet with several thicknesses of paper towels, then reserve.

In a large bowl, add the water and lemon juice, set near by. 

Cut the apples in half, core and dip into the lemon water then place on the lined baking sheet to drain. 

With a mandoline or thin sharp knife, slice each half-apple into ¼-inch slices and add to the lemon water as soon as it is sliced.  

When all the apples are sliced, remove them from the water and drain on the paper towel lined baking sheet

Beginning at the outer edge of the tart, arrange the apples in overlapping slices on top of the filling and around the tart crust.  Add additional overlapping concentric circles with the slices until you reach the center of the tart. Arrange 3 or 4 of the apple slices into a small bud-like shape and fit into the center of the tart.

Place the tart on a rimmed baking sheet and transfer to the oven. Bake for 35-40 minutes, until a knife inserted into the center comes out clean.

Transfer to a wire rack and cool completely.

In the microwave, heat the jelly for 10 seconds to a syrupy consistency and brush over the top of the apples.  Transfer the tart to the refrigerator until ready to serve.