Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.

Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch and salt and gently whisk to combine.

Combine the egg whites, honey, cooled browned butter and cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.

Make the apple filling: Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragrant, about 5 minutes. Add the diced apples and honey and cook, stirring occasionally, for 2 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Stir the reserved liquid back into the diced apples.

Pour the apple mixture into the tart shell and spread in into an even layer. Scrape the financier batter over the apples, covering them completely.

Bake the tart for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Place the tart on a wire rack.

Glaze the tart: Put the honey in a heatproof glass bowl and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.

2. Cranberry Chocolate Tart (Serves 8-10)

"This is one of my favorite tarts because the combination of the rich dark chocolate pairs so well with the tart yet sweet cranberry, the fruit of fall."

For the cranberry gelée:

2 tsp unflavored powdered gelatin

1/3 cup plus 1 Tbsp 100% cranberry juice

1/2 Tbsp sugar

1/4 cup jellied cranberry sauce

For the cranberry ganache:

5 oz 61 % chocolate, chopped

1 3/4 oz 34% chocolate, chopped

3 1/2 Tbsp light corn syrup

2 Tbsp pure cranberry juice

1 cup heavy cream

2 Tbsp unsalted butter

For the assembly:

1 prepared 9-inch tart shell

Cooking Directions

For the gelée: Sprinkle the gelatin over 3 tablespoons of the cranberry juice, let stand for 3 to 5 minutes.