Mix together the ground up cookies, melted butter, salt, and cookie butter in a large bowl until the mixture resembles the texture of wet sand.
Press this mixture into a 9-inch springform pan, spreading it across the base and up the sides of the pan to at least 1 inch high. Make sure to really compress it!
Bake the crust for 10 minutes. Cool to room temperature.
Cut the apples for the topping into thin slices about 1/8” thick.
Place the slices into a large bowl and toss them with the lemon juice, sugar and cinnamon. Let the mixture sit for 15 – 20 minutes to allow the apples to get a bit more pliable.
Place all of the filling ingredients in a medium saucepan set over medium high heat.
Once the mixture begins to boil, reduce the heat and let the mixture simmer. Cook for 12-15 minutes, stirring often, until the liquid is evaporated.
Mash the apples with a fork until it resembles a chunky paste, and let cool completely.
Drizzle ¼ cup of the melted cookie butter over the base of the cooled crust.
Drop the apple filling mixture over the cookie butter in large spoonfuls and spread this across the whole base of the crust.
Drain the apple slices for the topping of any excess liquid. Then arrange them over the filling in a circular pattern starting on the outer edge, overlapping the slices snugly, covering the outer perimeter of the crust.
Arrange a second layer of apple slices inside the first layer, placing the slices in an opposite direction in the same circular pattern. Fill the centre hole with smaller slices in a rosette pattern.
Brush over the apple slices with melted butter and sprinkle over everything with a tablespoon of sugar.
Bake the tart at 350°F for 40-45 minutes. Cool completely before removing the tart from the cake pan.