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1
In a food processor, pulse the flour and salt.
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2
Add the butter and pulse until it resembles coarse meal.
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3
Sprinkle in the water and pulse just until combined.
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4
Turn the dough out onto a lightly floured surface and shape into an 8-inch disk.
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5
Wrap the dough in plastic and refrigerate until chilled, about 1 hour.
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6
Preheat the oven to 400.
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7
On a lightly floured surface, roll out the dough to a 16-inch round about 3/8 inch thick.
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8
Transfer to an 11-inch fluted tart pan about 2 inches deep.
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9
Trim any overhanging dough.
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10
Line the tart shell with foil and fill with pie weights or dried beans and bake for about 30 minutes, or until lightly colored around the edge.
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11
Remove the foil and weights and bake for about 15 minutes longer, or until the base is dry and golden.
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12
Let cool, then brush the inside with the melted apple jelly.
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13
Peel, core and coarsely chop 2 of the apples and put them in a medium heavy saucepan.
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14
Add 3 tablespoons of water, cover and cook over moderate heat until soft, about 10 minutes.
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15
Using a fork, mash the cooked apples to a puree.
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16
Peel and core 5 of the apples and cut them into 1-inch chunks.
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17
In a large heavy saucepan, combine the sugar and 1/4 cup of water.
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18
Stir to dissolve the sugar, then bring to a boil and cook over moderately high heat until golden brown, about 8 minutes.
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19
remove from the heat and carefully stir in 1 cup of water and the butter.
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20
Add the apple chunks, cover and cook over high heat until tender, 8 to 10 minutes.
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21
Strain the apples and return the syrup to the saucepan.
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22
Peel, halve and core the remaining 3 apples and cut each half lengthwise into 8 slices.
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23
Add the slices to the syrup in the saucepan, cover and cook over high heat until tender, 3 to 5 minutes.
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24
Strain the apples and reserve the syrup separately; you should have about 3/4 cup.
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25
In a small bowl, whisk the cream with 1/4 cup of the reserved syrup.
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26
Whisk in the eggs.
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27
Preheat the oven to 350.
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28
Spoon the pureed apples into the tart shell.
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29
Spread the cooked apple chunks evenly on the puree.
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30
Arrange the apple slices in concentric circles on the puree and pour the custard over the top.
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31
Set the tart on a large baking sheet and bake for about 1 hour, or until the custard is set in the middle and the top is golden.
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32
In a small saucepan, boil the remaining syrup over moderate heat until reducing to about 1/4 cup.
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33
Drizzle the syrup over the tart and serve warm.
