- Stir egg yolks and Calvados in small bowl to blend.
- Combine flour, sugar and salt in processor.
- Add butter; cut in, using on/off turns, until butter is size of small peas.
- With machine running, add yolk mixture. Process until large moist clumps form.
- Gather dough into ball; flatten into disk.
- Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
- Roll out dough on lightly floured surface to 14-inch round.
- Transfer to 11-inch-diameter tart pan with removable bottom.
- Fold overhang in and press, forming double-thick sides. Chill while making filling.
- Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms.
- Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
- Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
- Preheat oven to 400°F.
- Drain apples; overlap in concentric circles atop filling.
- Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
- Bake tart 15 minutes. Reduce temperature to 350°F.
- Bake until apples are tender, about 45 minutes. Transfer to rack.
- Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt.
- Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)