Preheat oven to 350ºF. Prepare 9 in. tart pan with vegetable pan spray
For crust, stir together melted butter, sugar, vanilla and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.
Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.
For filling, combine sugar, cinnamon and salt in small bowl. Arrange apples in tart pan in an overlapping circular pattern, working from outside in. Sprinkle with cinnamon sugar.
Bake on cookie sheet 55-60 minutes until apples are soft and crust is golden brown.
While tart bakes, make glaze. Add cider to large skillet. Cook over medium heat until liquid has reduced to two tablespoons, about 10-15 minutes. Reduce heat to low; add corn syrup and sugar. Stir continuously until sugar has dissolved. Remove from heat and cool.
Re-warm glaze over low heat, if needed, and brush on tart when it is removed from the oven. Cool tart completely in pan on cooling grid.