Make the crust:

1. Line a baking sheet or tray with parchment paper. In your food processor, combine the flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the ice water over the mixture and pulse until just moistened and very crumbly, about 5 seconds. You might pulse by increment until you get the proper texture.

2. Remove the dough from the food processor and transfer to a lightly floured work surface and knead a few times with your hands until the dough comes together into a ball. Flatten the dough into a thick disk. Flour your work surface again and dust the disc of dough with flour. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter. You can sprinkle more flour as you go to prevent the dough from sticking.

3. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the apples.

Prepare the apples:

1. Peel, core, and cut the apples in half. With a sharp knife, cut thin slices across, maintaining the slices together to keep the halved apple’s shape. You can brush the apples with lemon juice to keep them from browning.

2. In a small bowl: Add the sugar, vanilla, cinnamon, melted butter, and the pinch of salt; toss to combine and set aside.

Assemble the tart:

1. Remove the dough from the fridge and slide the parchment paper onto your kitchen counter. Finish rolling the dough, directly on the parchment paper, into an 11 or 12-inches circle about 1/8 inch thick. Place the parchment and dough back on the baking sheet (the pastry may cover the baking sheet). Put a round 10-inch tart pan over the pasty and, holding firmly, return the whole thing to transfer the pastry to the tart pan, discarding the parchment paper. Cut the excess dough from the edge if necessary.

2. Prick the pastry with a fork pastry and arrange the apple slices on top, keeping their halved apple shape. Brush the apple slices with the mixture of cinnamon, butter, vanilla, and sugar, making sure to brush in between the slices as much as you can.

4. Sprinkle more cinnamon and sugar on top of apples if you like, and chill the assembled tart in your refrigerator for 15 to 20 minutes. Meanwhile, preheat your oven to 350°F (180ºC) and set the rack in the middle position.

5. Bake the apple tart for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a cooling rack and let cool down.

6. If you’d like to make a glaze: In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Using a pastry brush, brush the apples with the mixture.

7. Serve the French cinnamon apple tart at room temperature, alone or with a scoop of vanilla ice cream. Enjoy! ❤️