Instructions

• 1 Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add the ice water until the dough become a ball.
• 2 Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dogh into a disk. On a lightly floured work surface, roll out the dough into a 16 or 7-inch round about 1/4-inch thick. Line a large unrimmed backing sheet with parchment paper. Roll the dough around a rolling pin and unroll it on the prepared baking sheet.
• 3 In a small bowl, combine 2 tbsp. of the sugar with the 1 tbsp. flour and sprinkle over the dogh. Arrange apple slices on top in overlapping concentric circles to within three inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle the remaining 1 1/2 tbsp. sugar. Refrigerate the unbaked tart until slightly chilled, about 15 minutes.
• 4 Preheat the oven to 400 degrees. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust of deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cook slightly before serving.
• 5 The baked tart can be stored overnight at room temperature and reheated in a 325 degree oven before serving.