The following recipe makes one tart.
Heat oven to 350-375 degrees.
Spread a very thin layer of frangipane on the bottom of the sucrée shell. Chill the shell for about 15 – 30 minutes. While the shell is chilling, prepare the apple slices* and then bake the slices for about ten minutes, let cool for five to ten minutes. Fan out the apple slices and place atop the frangipane in the tart shell. Here is an illustration and actual pictures:
Bake tart at 350-375 degrees for approximately 25-30 minutes for a small tart or about 45 minutes for a large tart. Let the tart cool slightly, unmold the tart. Using a pastry brush, brush the top with a very thin layer of apricot glaze making sure to fill in all the cracks.
Let the tart continue to cool at room temperature for approximately two hours. The tart should not be served warm straight from the oven; it needs to rest before serving.
-*A small tart generally uses about half of an apple; a large tart may need two apples. To prepare the slices: Peel an apple, cut in half and core each half. Place one half on a cutting board and slice the apple into very thin slices (1/16″ or so). Making sure the apple slices do not come apart, place the apple half, cored side down, on a baking pan covered with parchment paper. Put a few small dabs of butter and some sugar on the apple half. Repeat with additional halves depending on tart size and quantity.
– The baked tart will last for several days in the refrigerator. Serve at room temperature.