Grease a shallow 2-1/2-quart baking dish with the butter. Cut each apple half in four lengthwise. Stir 1 cup of the sugar, the apple-juice concentrate and tapioca in a large saucepan over medium-high heat until sugar dissolves. Add apples, cranberries and lemon peel. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring twice or until apples are firm-tender when pierced and still hold their shape. Pour into prepared baking dish. Heat oven to 325°F. In a small bowl, whisk egg yolks, remaining 1/3 cup granulated sugar and vanilla until smooth and blended. In another bowl with electric mixer, beat egg whites with cream of tartar until stiff peaks form when beaters are lifted. Gently stir (fold) yolk mixture into egg whites, then fold in flour until blended. Pour over apple mixture and spread with a spatula to within 1 inch of edges. Sprinkle with sliced almonds. Bake 45 minutes or until golden brown. Let cool on wire rack. Serve warm, at room temperature or chilled. May be baked up to 1 day ahead. Refrigerate lightly covered. Serves 12. Per serving: 263 cal, 3g pro, 58 g car, 3 g fat, 55 mg chol with butter, 50 mg chol with margarine, 27 mg sod. Exchanges: 1 starch/bread, 2-3/4 fruit, 3/4 fat. dess 110