Cover and process the butter, flour and sugar in a food processor until only pea size bits of butter remain. Add the egg yolk. Add the cream through the feed tube and run the process just until the liquid is added. Turn the dough out and form into a disk. Wrap in plastic wrap and place in fridge for 30 minutes to 2 hours until cool.

Preheat the oven to 425 degrees F. On a clean work surface, roll the pate sucree out into a disk about 12" round. Carefully fold the pate sucree over the rolling pin and use it to help lay in a tart dish. Gently press the dough into the tart dish and up the sides. Trim if needed. Line the tart with a double layer of foil and bake for 8 minutes. Carefully remove the foil and bake for another 5 minutes until golden. Remove the tart from the oven and allow to cool on a wire rack.

Set the oven to 350 degrees F.

Meanwhile, lt the t tbs butter in a skillet over medium heat. Add the 1/2 cup sugar and mix in. Cook until the mixture begins to brown. Add the apples and stir to coat. Allow to cook for 10 to 12 minutes until the apples have become golden. Remove from heat.

Heat the remaining 1/2 cup butter in a small saucepan over medium heat until melted. Reduce the heat to medium low and allow the butter to cook without stirring for 5 to 6 minutes, until fragrant (nutty) and lightly browned. Remove from heat and allow to cool.

Beat the egg yolks, 1/3 cup sugar, and remaining salt, almond extract in the bowl of your stand mixer. Whisk on medium-high speed until thickened. Add the flour and mix on low until combined. Add the cooled browned butter and beat until just combined.

Pour the custard into the cooled tart crust and nestle the apples in a pattern into the custard. Pour any remaining juice from the apples over the tart.

Bake the tart for 35 minutes or until the custard has puffed up and is set. Allow to cool on a wire rack until cool enough to slice and serve warm (with vanilla ice cream!).