1 recipe tart pastry (see below), wrapped in plastic and chilled at least one hour
2-3 large apples (about 1 pound) such as rome beauty, jonagold, granny smith, pippin, gala, cortland, or winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1/2 teaspoon pure almond extract
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup apricot glaze (see below)
1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into very small pieces and chilled
1-3 tablespoons ice water (or as needed)
using a fork, stir in the ice water, 1 tablespoon at a time, adding just enough for the dough to hold together without becoming wet. gather the dough into a ball and then flatten it into a disk. wrap the disk of dough in plastic wrap and chill for 1 hour.
in the work bowl of a food processor fitted with the metal blade, combine the flour, sugar and salt. add the butter and process, using short pulses, until the mixture resembles a coarse meal.