To make the crust:
1 In a medium bowl, stir together melted butter, almond and all purpose flours, 2 tablespoons of the sugar, vanilla, and salt. It should look like wet sand.
2 Press crust mixture into a 9-inch tart pan with removable bottom, covering the bottom and coming up the sides of the pan. I like to use the bottom of a measuring cup to do this.
3 Place crust in the pan in the freezer while you prepare the filling.
Prepare filling and bake:
5 Preheat the oven to 375 Degrees F.
6 Prepare the apples by cutting off both cheeks (halves) of the apples on either side of the core. Each piece will have a flat side to place on the cutting board.
7 Lay them flat, and one at a time, make thin slices through the apple vertically, holding the shape together as you go.
8 Place each apple cheek onto the tart and fan out slightly, revealing a bit of the apple flesh.
10 Remove tart pan from the freezer.
9 Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom. Don't stress over making it perfect, it'll be a bit random and beautiful.
11 Sprinkle topping evenly with the remaining 2 tablespoons of sugar, ground cinnamon, and lemon juice then dot evenly with the cubed butter.
12 Bake for 35-40 minutes, until bubbling and browned.
13 Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.
