1 refrigerated pie crust
1 cup blanched slivered almonds
3/4 cup sugar
2 large eggs
1/4 cup Amaretto, divided
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons butter, room temperature, divided
3 tart green apples, peeled, quartered, cored, cut into 1/8-thick wedges
2 tablespoons firmly packed brown sugar, divided
3/4 teaspoon ground cinnamon
pinch ground allspice
1/4 cup apple jelly
Preheat the oven to 450 degrees. Place the pie crust in a 10-inch tart pan; lightly press the crust into the pan and trim the excess pastry from edges. Line the pastry shell with aluminum foil, and fill with aluminum pie weights, which can be purchased at any specialty shop. Dried beans may be substituted. Bake at 450 degrees for approximately 8 minutes. Remove the weights and foil; bake another 2 minutes, and set aside while preparing the tart filling. Reduce the oven temperature to 400 degrees.
In a food processor combine the almonds, sugar, eggs, 1 tablespoon Amaretto, extracts, and salt. Process to form a soft paste. Add 4 tablespoons of butter and process 10 seconds. Spread across the bottom of the crust and chill until firm, approximately 45 minutes.
In a large bowl combine the apples, 2 tablespoons of Amaretto, 1 tablespoon of brown sugar, cinnamon, and allspice. Allow the apple mixture to stand for 1 hour.
Preheat the oven to 400 degrees. Drain the apple mixture and arrange in the tart shell. Beginning at the outer edge of the pie, arrange the apples in a spiraling and overlapping circle, ending in the center of the tart. Melt 2 tablespoons of butter and brush the apples with melted butter. Sprinkle with the remaining tablespoon of brown sugar.
Bake for 15 minutes. Reduce the heat to 350 degrees and bake until the apples are fork-tender, approximately 45 minutes. Transfer to a rack.
Stir the jelly and remaining tablespoon of the Amaretto in a small saucepan over low heat until the jelly melts. Brush the apples with the mixture. Allow the tart to cool before serving.