Preheat oven to 350ºF. Prepare 7 in. x 11 in. tart pan with vegetable pan spray.

For crust, stir together melted butter, 1/3 cup sugar, 3/4 teaspoon vanilla and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. Poke dough all over with fork. Refrigerate 30 minutes.

Bake crust 15-16 minutes or until lightly browned. Cool completely on cooling grid.

Increase oven temperature to 375°F.

For filling, combine sugar, pumpkin pie spice and salt in small bowl. Tightly layer apples in an overlapping shingled pattern. (Use all three apples; tart will be full.) Sprinkle evenly with spiced sugar.

Bake on cookie sheet 30-35 minutes or until apples are soft and crust is golden brown.

While tart bakes, make glaze. Add cider and cinnamon stick to large skillet. Cook over medium heat until liquid has reduced to about 3 tablespoons, about 15-17 minutes. Remove cinnamon stick. Reduce heat to low; add corn syrup, 2 tablespoons sugar and 1 teaspoon vanilla. Whisk continuously until sugar has dissolved. Remove from heat and cool completely.

Re-warm glaze over low heat, if needed, and pour over tart when it is removed from the oven. Cool tart completely in pan on cooling grid.