Preheat oven to 375°F (190°C).

Turn out Tart Dough onto a lightly floured surface, and divide into 6 portions (about 62 grams each). Roll each portion into a 7-inch circle, and transfer each to a 4- to 4½-inch round fluted removeable-bottom tart pan, lightly pressing into bottom and up sides. Trim off excess. Using a fork, prick bottoms a few times.

Bake for 10 minutes. (If crust puffs up in middle, press down gently while still warm.)

In a large bowl, stir together almond meal, granulated sugar, brandy, eggs, melted butter, lemon zest, vanilla, and salt. Divide among prepared crusts.

Peel apples, and cut in half; core each half, and cut into ⅛-inch-thick slices, making sure to keep slices grouped together. Fan apple slices on top of filling. Brush apples with jelly, and top with Crumb Topping.

Bake until crust is just golden around edges and apples are tender, 20 to 25 minutes for 4-inch tarts or about 35 minutes for 4½-inch tarts. Remove from pans. Serve warm with Custard Sauce and vanilla ice cream. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 5 days.