Apple-Almond Tart

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The tart crust:

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

6 tablespoons cold butter, cut into small pieces

4 tablespoons cold shortening, cut into small pieces

3 to 4 tablespoons ice water

The frangipane filling:

6 ounces almond paste

3 tablespoons butter

1/4 + 2 tablespoons sugar

1/4 teaspoon kosher salt

2 large eggs

3 tablespoons flour

The apple topping:

3 large Pink Lady apples

1/4 cup + 2 tablespoons apricot jam

1 tablespoon amaretto

1 tablespoon good-quality honey

1/4 cup toasted, sliced almonds (optional)

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