Make the Crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon (15 ml / 0.5 fl oz) of sugar.

Cut in the chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

Sprinkle the ice water over the mixture and toss with a fork until the dough just begins to hold together.

Form the dough into a flat disk, wrap it tightly, and chill for at least 1 hour.

Shape the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully fit it into a 10½-inch false-bottom tart pan. Trim the excess dough, leaving a ¼-inch rim above the pan. Flute the edge using the blunt side of a knife.

Chill the prepared tart shell for 30 minutes.

Blind Bake the Shell: Preheat your oven to 425°F / 220°C.

Line the chilled shell with foil or parchment paper and fill it with pie weights, dried beans, or uncooked rice.

Bake for 8 minutes. Carefully remove the foil and weights, prick the bottom of the crust with a fork, and bake for another 4-5 minutes, until the bottom just begins to color.

Set aside to cool slightly.

Prepare the Apples: While the crust bakes, peel, core, and thinly slice the apples no thicker than ¼ inch.

Place the slices in a bowl and toss gently with the lemon juice and ½ cup of sugar.

Let them sit for 45 minutes to release their juices.

Afterward, drain the apples well, reserving all the liquid for the glaze.

Assemble the Tart: For extra protection against a soggy crust, you can make the optional apricot glaze. Rub the preserves through a fine sieve, add the sugar, and boil for a few minutes.

Brush a thin layer of the warm glaze onto the bottom of the partially baked crust.

Arrange the drained apple slices neatly in the crust, overlapping them tightly in concentric circles, starting from the outer edge.

Sprinkle the remaining sugar evenly over the top.

Bake the Tart: Bake in a preheated 375°F / 190°C oven for 30-35 minutes, or until the apples are tender and the edges are just beginning to brown.

Make the Final Glaze: While the tart is baking, pour the reserved apple liquid into a small saucepan.

Bring to a boil and cook until it reduces to a medium-thick, syrupy glaze.

Glaze and Serve: Once the tart is out of the oven, immediately brush the apples with the reduced apple juice glaze or the remaining warm apricot glaze.

Serve the tart warm or at room temperature. It serves 8 to 10 people.

Don't throw away the dried beans or rice used for blind baking! Store them in a jar and reuse them indefinitely for future pies and tarts.