Make the pastry by mixing the dry ingredients with the butter. Then add the egg yolks and vanilla to make a dough. Cover with plastic wrap and refrigerate for 1 hour. Roll out the pastry to fill a 20-cm/8-inch tart pan and bake blind. Peel and core the cooking apples. Cook over a low flame with the fructose syrup until they become a soft purée. Now peel and core the eating apples and slice thinly. Pre-heat the oven to 200°C/400°F/Gas mark 6. Arrange the pieces in the purée in a circular pattern slightly overlapping one another. Bake for 15 minutes. Melt the apple or apricot jelly in a pan with the calvados and use to glaze the tart. Leave to cool and serve with whipped cream.