Use a 26-cm spring-form tin. Grease tin. To make the pastry, sift the flour and baking powder into a bowl. Add remaining ingredients; knead to form a dough. Gather into a smooth ball, wrap in cling wrap and chill for 30 minutes.
Set about one-fifth of pastry aside. Roll out the rest of the pastry to line the base of the tin and to make an edge 2.5 cm high. Prick the base several times with a fork. Chill for 20 minutes.
Preheat oven to 180°C. Cover pastry base with baking paper and dried beans. Bake for 10 minutes.
Peel, core and slice the apples. Drizzle with lemon juice.
Set 1 tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
Fill the pastry case with apples. Pour cream mixture over fruit.
Increase oven temperature to 200°C. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold.