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1
Combine the flour and salt.
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2
Cut the cold butter in by hand or by pulsing in a food processor.
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3
Add enough water by hand, stirring lightly, just until the mixture can be gathered into a dough.
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4
Wrap it in plastic and chill for an hour.
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5
Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle half an inch thick.
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6
Fold the rectangle like a business letter in thirds, roll it again until it is half an inch thick, fold it again like a business letter and refrigerate it for half an hour.
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7
Preheat the oven to 425 degrees.
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8
Peel and core the apples and slice them three-fourths of an inch thick.
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9
As they are sliced, toss them in a bowl with the lemon juice.
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10
Roll the dough to fit a nine-inch straight-sided tart pan.
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11
Sprinkle the pecans over the bottom, then arrange the apple slices on top.
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12
Dot the apples with the soft butter and sprinkle with brown sugar.
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13
Bake 15 minutes, then lower the oven temperature to 350 degrees.
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14
Bake 35 to 40 minutes longer, until the dough is lightly browned and the apples are beginning to brown along their edges.
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15
Remove from the oven and allow to rest at least three hours at room temperature.
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16
The tart can be prepared early in the day.
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17
Though it should not be refrigerated overnight, it can be made several days in advance and frozen.
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18
It should be warmed in the oven just before serving.
