Pastry: In food processor, combine flour and sugar; sprinkle with butter cubes; pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Gather dough into a disk. Wrap in plastic wrap and refrigerate for 15 min or until chilled.

Meanwhile, prepare Filling: Preheat oven to 425°F (220°C). Spread almonds on a baking sheet; toast in oven for about 4 min or until fragrant. Transfer to food processor bowl; let cool. Move rack to bottom third of oven; leave oven on.

In a bowl, combine apples and juice; toss to coat. Set 1 tbsp (15 mL) each sugar and cream aside separately for topping.

Add remaining sugar and flour to food processor; pulse until almonds are finely ground. Add remaining cream and egg; process until blended.

On a large piece of lightly floured parchment paper, roll out pastry to a 14-inch (35 cm) circle, dusting with flour to prevent sticking. Slide parchment and pastry onto a large baking sheet.

Spread almond filling in a circle in the centre of pastry, leaving a 3-inch (7.5 cm) border. Arrange apples on top, overlapping as necessary. Gently fold edges of dough toward the centre over apples, pleating as necessary, leaving about 5 inches (12.5 cm) in centre exposed. Brush pastry with reserved cream; sprinkled reserved sugar over pastry and apples.

Bake in bottom third of oven for 20 min. Reduce temperature to 375°F (190°C); bake for 20 to 25 min or until crust is golden and apples are tender. Let cool until slightly warm.

Choose apples that hold their shape and flavour when baked, such as Northern Spy, Empire, Red Prince, Crispin or Ida Red.

Reduce the apples to 3 cups (750 mL) and add 1 cup (250 mL) blackberries or cranberries.

Whip 1/2 cup (125 mL) additional cream and flavour with 1 to 2 tbsp (15 to 30 mL) almond liqueur and sugar to taste; dollop on each slice.