Start by making the shortcrust pastry since it needs to chill in the refrigerator before baking.

Crumble the butter into the all-purpose flour. You can easily do this using a food processor. Then add powdered sugar and salt, and quickly bring the dough together with an egg. It's important not to knead the shortcrust pastry, just gently bring it together.

Roll out the dough between two sheets of parchment paper, and place it in the refrigerator for 30-60 minutes.

Take the dough out of the refrigerator and place it in a greased 25 cm (10 inch) diameter tart pan. Poke many holes in the bottom with a fork to allow steam to escape during baking. Place a piece of parchment paper on top of the tart dough and fill the tart with baking beads, dried beans, or rice, and blind bake the tart for 20 minutes at 190 degrees Celsius (375 degrees Fahrenheit).

Meanwhile, prepare the apples and frangipane.

Wash and peel the apples. Remove the core and cut them in half. Thinly slice the apple halves.

Finely chop the almonds and the seeds from a vanilla bean in a blender or a mini chopper.

Using a hand mixer, beat the butter and sugar until light and fluffy. Then add one egg at a time, beating well after each egg.

Fold the almond flour together with the egg, sugar, and butter mixture.

Once the tart crust is baked, remove the baking beads and parchment paper, and fill the tart crust with the frangipane mixture. Then arrange the apple slices on top and press them down slightly. Sprinkle a mixture of sugar and cinnamon on top of the apple slices.

Bake the tart for 30 minutes at 190 degrees Celsius (375 degrees Fahrenheit).

When the tart is done baking, remove it from the pan and let it cool on a wire rack.

Serve the apple tart with vanilla ice cream, crème fraîche, or whipped cream.