First, make the crust. Mix the flour, cinnamon, sugar and salt in a large bowl. Add the cubed butter and rub it in with your fingertips till you have a coarse breadcrumb-like mixture with bits of butter the size of peas.<br></br>

Light whisk the egg yolk and vanilla together in a small bowl and add it to the flour mixture. Stir it in, then add the orange juice and bring the dough together gently. It should clump together between your fingers so if it feels dry, add a bit more juice.<br></br>

Lightly grease a 9 inch pie/tart dish. Tip the dough into it and using your fingers or the back of a measuring cup, press the dough firmly into the dish, taking it up to the sides as well. Make sure it's of even thickness everywhere. Place the dish in the freezer for 30 minutes.<br></br>

Preheat the oven to 190 C. Bake the tart crust for 10 minutes until lightly browned. Set aside to cool at room temperature. Turn the oven down to 175 C.<br></br>

To make the filling, beat the butter and sugar with a hand mixer until smooth and creamy. Add the egg, egg white, vanilla and marmalade. Beat to combine.<br></br>

Now combine the almonds, flour, cornflour, cinnamon and salt in a small bowl, then add to the butter-egg mixture. Stir gently to combine and your frangipane filling is done!<br></br>

Make sure your tart base is lukewarm before adding the filling in and spreading it out evenly (the butter will just melt away if the tart is still hot, been there done that!)<br></br>

Arrange the sliced apples in small clusters across the top of the filling, or in concentric circles (you may need more apples in this case). Sprinkle with the sliced almonds.<br></br>

Bake for 20 minutes, then cover with foil and lower the temperature to 150 C. Continue baking for another 15 to 20 mins until the tart is browned on the top, the filling feels firm (but not hard) and you may see some apple juices bubbling on the top. A toothpick poked in the center should come out a few moist, but not wet crumbs. The apples will make certain spots of the filling more gooey than the rest, it's perfectly fine. I didn't realise how quickly this tart browned, so use your judgement to lower the temperature earlier on if needed.<br></br>

Let the tart cool at room temperature, then brush with the melted marmalade before slicing and serving with whipped cream. Chilling the tart makes it easier to slice through the apples, but leave it out to soften a bit before eating. Store in the refrigerator for 2 to 3 days. Happy baking and a happier Christmas to you!