Wash and peel the apples. Slice the apples into quarters, then cut away the seeds and core from each quarter.
Cut the quarters into thin slices.
Place the slices in a bowl, and then carefully toss them with the lemon juice. (Don't break them.) Cover the bowl with plastic wrap and set it aside.
Prepare the dough:
Take the chilled Best-Loved Flaky Pie Crust dough and roll it out on a floured surface. Roll the dough into a circle approximately 13 inches in diameter.
Pick up the dough by loosely draping it over the rolling pin. Place it inside a 10-inch nonstick spring-form pan (or a regular spring-form pan that has been greased.)
Gently center the dough in the pan and press into the bottom. With floured fingers press the dough around the sides creating a lip that is about 1½ inches high. Use a fork to prick a few holes over the bottom. Cover the dough with plastic wrap and place the pan in the fridge.
Preheat the oven to 400° F.
Prepare the almonds and almond paste:
Use a grater to grate the almond paste into the bowl of a stand mixer. Add in the sugar and eggs, and beat them together well. Slowly mix in the flour. Set this almond mixture aside.
Heat a small nonstick skillet over medium-high heat. Place the slivered almonds in the pan, and toast them: shake and stir the almonds often and watch carefully to prevent burning. When done they should be very lightly browned and fragrant - approximately 5 minutes.
Pour the almonds out onto a cutting board and use a sharp knife to coarsely chop them.
Assemble the tart:
Take the pan with dough from the fridge. Pour the almond-sugar mixture into the dough shell.
Use a rubber spatula or spoon to gently spread the filling evenly over the bottom. Sprinkle the chopped, toasted almonds over the filling.
Drizzle the sea salt caramel sauce over the chopped almonds. (Warm it in a microwave if necessary.)
Place the apple slices edge-down around the outside edge of the filling, against the inside of the pan, overlapping each slice by about half.
Continue to add in rings of apple slices, spiraling the slices toward the center.
For the very center, use very thin slices of apple: these will be flexible enough to gently roll so you can fit them into the center.
Bake it:
Place the pan in the oven and bake for about 50 minutes, checking occasionally to be sure apples and dough are not over-browning. (You can drape a piece of foil over the top if it's browning too quickly.)
When done, the apples and crust will be lightly browned, and the almond filling will look puffed.
Place the pan on a cooling rack, and run a thin knife between the pan wall and the crust to be sure it isn't sticking. Let the tart cool for 15 minutes.
Release the latch on the spring-form and carefully remove the ring.
Glaze the top:
Microwave the apple jelly in a small dish for about 25 seconds until it has melted. Use a pastry brush to spread the melted jelly gently over the top of the apples and crust.
Allow the tart to cool completely.
Serve:
Use a sharp knife to cut the tart into slices and serve.
Makes about 12 slices — more for you if you hide the tart from your kids. :)
Notes
Six or seven apples should give you plenty of slices to cover this tart - maybe even a few extra. It's better to have too many slices, in case some slice break. How tightly you spiral the apples will also affect the number that you need.
Leftover apple slices can be eaten right away or tossed with lemon juice to save for later.
The recipe for the almond paste filling came from Odense.com (makers of almond paste.)