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1
Set the cubed butter on a plate and place it in the freezer for 15 minutes.
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2
Fill a cup with ice and water and set aside.
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3
Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine.
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4
Take the butter out of the freezer and add it to the flour.
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5
Pulse the mixture until it looks like wet sand, about 10 seconds.
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6
Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
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7
Lightly flour your work surface and place the dough on top.
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8
Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary.
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9
Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom).
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10
Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim.
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11
Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
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12
Preheat the oven to 350degreesF.
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13
Peel, core, and quarter the apples and then thinly slice them lengthwise.
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14
Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt.
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15
Remove the baking sheet with the tart shell from the refrigerator.
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16
Arrange the apples in concentric circles so they overlap slightly.
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17
Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour.
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18
Cool for 15 minutes before slicing and serving.
