Making the Tart Base:

1.       In a food processor add margarine, salt, and sugar. Pulse until well combined. 
2.       Add the flour, egg yolk, and vanilla and continue until a crumbly dough forms.
3.       Remove dough and gather the dough with your hands and shape it into a ball. Wrap it in plastic wrap and place it in the fridge for 30 minutes to an hour. 
4.       Remove dough from the fridge and let it sit for 15 minutes if it’s too firm.
5.       Place the dough in between two parchment papers. Roll the dough to a circular shape, larger than your tart pan. 
6.       Once ready, cover with plastic wrap and place it in the fridge for 30 minutes.
7.       Preheat the oven to 400 degrees Fahrenheit.
8.       Remove the tart from the fridge and cover with parchment paper, place your pie beads or dried beans on top of the parchment paper. This will help keep the tart base down and keep it from bubbling up.
9.       Bake for 8 minutes, remove from the oven and remove the beans and parchment paper. Place the tart back in the oven for an additional 6 minutes.
10.       Place on a baking rack to cool.

Making the Frangipane Filling:

1. In a food processor, add the sugar and margarine and pulse a couple of times. 
2. Add the rest of the ingredients: flour, almond flour, vanilla extract, almond extract, and eggs, to this mix.
3. Mix until well combined and smooth. 
4. Pour filling into the cooled tart base and smooth it out by rocking it gently back and forth.

Apples:

1. Cut the apple into two, and slice them thin. Half-moon shape. 
2. Place sliced apples overlapping, starting from the outer edges and working yourself in. Leave the skin of the apple on top.  
3. Bake for 50 minutes, or until edges are golden and the middle is set. 
4. Let cool on a baking rack. 
5. Dust with powder sugar once cooled.