For Tart: In the bowl of a food processor, add the dry ingredients (flour, sugar, salt, and cardamom) and pulse 4 or 5 times to blend.

In a separate bowl mix ice water with egg yolk and set aside.

Little by little, add the small cubes of cold butter to the dry ingredients (making sure they don’t get too warm)! Pulse about 8 times (or until a mealy texture starts to form). Slowly add the egg mixture and pulse until the dough comes together. Immediately turn out onto a floured surface and form into a ball. Wrap in clear plastic wrap and refrigerate for about 1 hour.

Preheat oven to 400° F.

With a lightly floured surface and rolling pin, roll your dough out until it measures 11” in diameter, Drape the dough over the rolling pin to make transferring it to your tart pan easier paying careful attention to center it over your tart pan. Press dough into the sides and bottom of the pan. With your rolling pin, trim away excess dough by rolling it over the top of the sides of the tart pan.

Place tart in the freezer to chill for 20 minutes.

Remove tart from freezer and cover with parchment paper and pie weights

Blind bake the tart for 15 minutes (it is ready when the dough no longer sticks to parchment).

Remove your tart from the oven and allow to cool on a wire rack for 30 minutes while making your filling

For Filling: Peel and slice apples using a mandolin set to a thickness of ⅛” and place in a skillet over medium-low heat.

Sprinkle slices with lemon juice and sugar.

Carefully stir so as not to break up apples and cook for about 5 minutes or until the mixture has thickened and coats the apples. They should appear softer but not mushy.

Preheat your oven to 350°F.

Transfer cooked apples to a bowl and drain away any accumulated juices. Let rest for 20-30 minutes or until cooled.

Combine apricot preserves with 1 tablespoon of water and set aside.

In a food processor, add sugar and butter and pulse until smooth.

Add egg and almond extract and mix until light and fluffy. Add both flours and salt and pulse until fully incorporated, (the mixture will have a spreadable consistency).

Pour the mixture into the tart shell and smooth it out with a rubber spatula. Sprinkle with cinnamon.

Take reserved apples and place them (cut side down), starting along the outer edge of the tart shell, and moving inwards to the center. To ensure the apple slices are tightly packed together, overlap one apple over the previous one.

Bake for 50-60 minutes.

Lightly cover the top of the tart with a piece of foil if the edges start to darken. The tart is done when the apples and crust are a nice golden brown.

Transfer to a wire rack and let cool completely.

Brush apricot glaze over the top of the apples to create a nice shine.

Cut tart into 8 slices and serve immediately.