Preparation Time : 1/2 hour
Resting time : 1 hour
Baking Time : approx. 1 hour
Serves :10 to 12 pers.

INGREDIENTS

For crust

• 2 large egg yolks
• 2 tablespoons Calvados (French apple brandy)
• 1- 1/4 cups all purpose flour
• 2 tablespoons sugar
• 9 tablespoons of chilled salted butter, cut into 1/2 -inch pieces

For filling

• 1-1/4 cups blanched slivered almonds
• 3/4 cup of sugar
• 2 large eggs
• 3 tablespoons Calvados
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 
• 6 tablespoons of salted butter, room temperature
• 2 green apples and 2 pears
  peeled, quartered, cored, cut into thick wedges
• 1/4 cup apricot preserves

PREPARATION

For the crust:

Stir egg yolks and Calvados in small bowl to blend.
Combine flour, sugar in processor.
Add butter, until butter is size of small peas, add yolk mixture.
Process until large moist clumps form.
Gather dough into ball; flatten into disk.
Wrap dough in plastic
Refrigerate until cold, about 1 hour.
(Can be made 1 day ahead. Keep chilled)
Roll out dough on lightly floured surface to 14-inch round.
Transfer to 11-inch-diameter tart pan
Fold overhang in and press, forming double-thick sides.
Chill while making filling.
 
For filling:

Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor.             
Blend until soft paste forms.
Add 4 tablespoons butter. blend 10 seconds.  
Spread in crust. Chill until firm, about 45 minutes.
Stir apples & pears with 1 tablespoon Calvados and
    1 tablespoon of sugar in large bowl.
Let stand 30 minutes.
Preheat oven to 400°F
Drain apples. overlap in concentric circles
Melt 2 tablespoons butter, brush over apples     
Sprinkle with 1 tablespoon sugar
Bake tart 15 minutes
Reduce temp. to 350°F. Bake until apples are tender, about 45 min..
Stir apricot preserve and 1 tablespoon of Calvados in small saucepan    over low heat until preserves melt.
Strain into small bowl, brush over apples.
    Let the tart cool & stand at room temperature.

Bon appetit !