Place the sliced apples, brown sugar, and spices in a saute pan on medium heat. Cook the apples until they are softened but not too soft, about 15-20 minutes. Scoop the apples into a colander or fine-mesh sieve over a bowl to drain the liquid.
Pour the liquid back into the saute pan over medium heat and cook it until it reduces, caramelizes, and thickens, careful not to burn it. With a heat resistant spatula, scoop the thickened juices into the apples and toss.
Crumble:
In a food processor, toss the flour, brown sugar, cinnamon, and salt along with the butter then pulse a few times until the butter is broken up into hazelnut sized chunks. Add the oats and pulse about 5-6 times. This can also be done with a pastry cutter or by hand.
Dump the crumble into a bowl and squeeze together a bunch of large clumps with your fingers. Place the bowl in the fridge until final assembly and wipe out the food processor bowl.
Tart dough:
Start the oven preheat to 355° F (180° C), or 350° F if you are unable to set by fives. Add the butter, brown sugar, and flour to the food processor and pulse until the butter is chunky, only a few pulses.
Slip in the yolk and 1 tablespoon of ice water, pulse a few times and check to see if the dough holds together when squished between fingers. If not, add more ice water 1 tablespoon at a time.
Turn the dough out onto a large piece of plastic wrap and pull the dough together, kneading slightly, into a disc. Cover and chill the dough for 15 minutes then on a floured counter, roll the dough until a little less than 1/4” thick. Trim it to a circle 2” larger than the tart pan (9” tart pan, 11” circle) or leave it as is and tear off edges by eye.
Place your tart pan on a rimmed cookie sheet. Gently place the dough into the pan, lightly pressing into the fold of the pan. Fold the tart dough edges in half outwards and tuck into the pan. Lightly smush the dough into the fluted edge until the dough rises above the pan by about 1/4”.
Chill the dough in the freezer for about 5 minutes.
Place a circle of parchment paper on top of the dough and add beans, rice, or pie weights then place everything in the oven for about 13 minutes. Remove the pan, remove the parchment with the weights carefully, and place the cookie sheet with the tart pan back in the oven for 7 more minutes.
The dough may puff a bit but it can be lightly pressed back down or it will relax after a few moments out of the oven.
While still hot, brush the jam, preserves, or jelly evenly around the base and up the sides of the tart shell.
Pour in the apple slices (you may not be able to fit them all in which is ok, you can use them for breakfast tomorrow) and top the tart with the crumble, smushing more larger clumps together as you go. You may not end up using all of the crumble either.
Bake on the cookie sheet for another 25 minutes then allow the tart to cool for about 20 minutes before serving or cool completely.
Serve with whipped cream, vanilla ice cream, or plain, warmed or left cool or cold.