Free-Form Apple Tart
Makes one 6" x 12" tart, 6 to 8 servings

1 recipe Tart Pastry (see below), wrapped in plastic and chilled at least one hour
2-3 large apples (about 1 pound) such as Rome Beauty, Jonagold, Granny Smith, Pippin, Gala, Cortland, or Winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1/2 teaspoon pure almond extract
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup Apricot Glaze (see below)

Tart Pastry
Makes one 9-inch tart shell, plus a small amount leftover

1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into very small pieces and chilled
1-3 tablespoons ice water (or as needed)

Apricot Glaze
Makes about 1/2 cup

1/2 cup apricot preserves
2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec