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1
Place the flour and salt in a food processor, and process to mix.
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2
Add the butter and process until the mixture resembles coarse cornmeal.
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3
With the food processor running, slowly add the water and process just until it is combined and the mixture is crumbly.
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4
Turn it out onto a lightly floured surface and gently press it into a ball.
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5
Let the pastry sit, covered, at room temperature for 1 hour.
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6
Preheat the oven to 425F.
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7
Lightly flour a work surface, and roll out the pastry to a 14-inch circle.
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8
Roll the pastry around the rolling pin and unroll it in a 9 1/2 inch, removable bottom tart tin, with the edges of the pastry overlapping evenly all around.
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9
Gently fit the pastry against the sides of the tart tin.
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10
Mince the rosemary.
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11
Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary.
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12
Top with the remaining apples and the remaining sugar.
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13
Bring the edges of the pastry up and over the apples- they won't completely cover the apples, which is fine.
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14
Whisk together the egg and the water, and brush the pastry with the mixture.
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15
Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
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16
Remove from the oven and place the tart tin on an upturned bowl to remove the sides.
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17
Let the tart cool to lukewarm, or room temperature,then serve.
