Chill your mixing bowl, pastry cutter, and other tools. In a large bowl, combine all-purpose flour and sugar, then cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water gradually, mixing until just combined. Shape into a disk, wrap in plastic, and chill for 15 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough to fit a tart pan. Press it gently into the pan, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 10 minutes, then cool slightly.

In a mixing bowl, cream softened butter and sugar until light and fluffy, about 3 minutes. Add the room temperature egg yolk, mix in almond flour and vanilla extract until smooth.

Spread the frangipane evenly over the tart crust. Arrange thinly sliced apples on top, overlapping slightly for an elegant presentation.

Return the tart to the oven and bake at 375°F (190°C) for 30-35 minutes, rotating halfway through. It's ready when golden brown and aromatic.

Brush the warm tart with heated apricot jam for a glossy finish. Allow to cool in the pan for at least 15 minutes before slicing.