Apple Tart

Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.

Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.

Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough.

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge.

Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Refrigerate the unbaked tart until slightly chilled, about 10 minutes.

Preheat the oven to 400° F. Bake the apple tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.

Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.