Mix the flour, powdered sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and almond extracts and continue mixing until well blended. Add the two tablespoons of water (more if needed), so that the mixture is slightly crumbly but holds together when pressed.

Grease a 9-inch fluted tart pan (with removable bottom) with butter. Press the dough into the tart pan, making sure to press well all the way around the circle so that it is not too thick at the edge. Place the tart in the freezer for 30 minutes.

Remove the tart from the freezer, cover it with foil, and bake it for 20 minutes or until light golden brown. Press down any parts of the crust that have puffed up. Set aside.

Slice the apples into quarters, and core and peel them. Carefully slice each apple quarter into 1/8-inch slices (using a mandoline slicer may be helpful). Give them a spritz of lemon juice to keep them from browning while you work.

Sprinkle 1 tablespoon of the granulated sugar and 1 tablespoon of flour over the tart crust. Then slowly begin to build an apple spiral, starting from the outside and working toward the center. Each slice should overlap about halfway over the one before it. Continue working, making sure there are no gaps between the apples, until you reach the center. At the center, roll up very thin slices into a tight circle. (Alternatively, you can top with a heart-shaped slice of apple.) Sprinkle the remaining 3 tablespoons of flour over the tart.

Bake at 375 degrees for 40 minutes. The apples should be soft and the sugar should be melted. If the tart crust gets too dark while you are baking it, cover the edges with foil.

Mix together the jam and the water. Using a pastry brush, spread the glaze over the top of the tart. Serve immediately (or at room temperature).