For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. (<--the dough is the best part!)
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart's done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Enjoy!
What do I love as much as pumpkin this time of year? Apples! I am a northwest girl after all. This makes up a whole platter of apple tart that is quite good in the morning with coffee or in the evening to finish up a meal. And the apricot jelly surprisingly makes for a wonderful glaze. Happy fall baking!
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