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1
Cut 8 tablespoons of the butter into 3/4-inch cubes.
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2
Wrap in plastic wrap and freeze 30 minutes.
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3
Place flour and salt in a large freezer bag, and freeze for 30 minutes.
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4
Place flour mixture in a food processor, and process for a few seconds to combine.
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5
Cut the cream cheese into 3 or 4 pieces, and add to flour.
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6
Process 20 seconds.
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7
Add frozen butter, and pulse until none of the butter is larger than a pea.
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8
Add water and vinegar, and pulse until butter is the size of small peas.
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9
The mixture will not hold together.
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10
Spoon mixture into freezer bag.
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11
Knead in the bag until it holds together in one piece and feels slightly stretchy.
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12
Remove from bag, wrap in plastic wrap, flatten into a disk and refrigerate at least 45 minutes, preferably overnight.
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13
Preheat oven to 400 degrees and set rack on lowest shelf.
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14
Place dough between two sheets of lightly floured plastic wrap.
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15
Roll out to 1/8 inch thick and, using a cardboard template, cut a 16-inch circle.
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16
Transfer to a 12- to 14-inch round steel pizza pan or an inverted baking sheet.
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17
Sprinkle apple slices with lemon juice.
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18
Arrange slices on the dough, cored sides facing toward the center, overlapping in concentric circles, starting from the outer edge of the pan.
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19
Fold the border of dough over the apples' edge, pleating it.
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20
Brush rim with milk.
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21
Sprinkle apples and rim with sugar.
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22
Dot apples with remaining butter, and bake 40 minutes, or until apples are tender when pierced and dough is crisp.
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23
Cool tart on the pan on a rack until warm.
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24
In a saucepan over medium-low heat, heat apricot preserves until boiling; strain.
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25
Stir in liquor, and brush onto the apples.
