Classic French Tarte aux Pommes

In a large bowl, combine flour and salt. Add cold cubed butter and rub into flour using your fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water and mix until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 200°C (400°F). On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough. Prick bottom with a fork and chill for 15 minutes.

Line pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake another 5 minutes until golden. Set aside to cool slightly.

Peel, core, and finely dice 3 apples. In a small saucepan, combine diced apples, 50 g (1/4 cup) sugar, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until apples break down into a thick compote, about 10 minutes. Set aside.

Peel, core, and halve the remaining 3 apples. Slice each half crosswise into thin half-moons about 3 mm thick. Toss with remaining 50 g (1/4 cup) sugar.

Spread the apple compote evenly over the baked tart shell. Arrange apple slices in overlapping concentric circles, starting from the outer edge and working inward. Brush apples with melted butter.

Bake tart for 30-35 minutes until apples are tender and edges are caramelized. If browning too quickly, cover loosely with foil.

In a small saucepan, warm apricot jam with 1 tablespoon water over low heat until melted. Strain to remove solids. Brush glaze over warm tart.

Let tart cool in pan on a wire rack for 15 minutes. Remove ring and serve warm or at room temperature.