Preheat oven to 350 deg F. Fit pie dough into 9" tart pan with removable bottom, folding excess dough inward; refrigerate. In food processor or blender, combine almonds, 1/2 cup sugar, yolk and 1 Tbsp brandy. Process until thick paste forms. Pulse in 2 Tbsp butter until combined. Spread almond mixture over bottom of dough-lined pan; refrigerate until firm, 20 minutes. In bowl combine apples, remaining brandy, 2 Tbsp sugar and cinnamon. Arrange apple mixture over almond mixture in concentric circles, beginning at outer edge. Melt remaining butter; evenly brush over apples. Sprinkle with remaining sugar. Place tart on baking sheet. Bake 60 minutes or until crust is golden and apples are tender. Transfer to rack. Meanwhile, in microwave oven on high, heat preserves until melted, 30 seconds; strain. Spread over warm tart. Serve warm or at room temperature.