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FOR CRUST:
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Combine flour and salt in large bowl.
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Add 10 tablespoons room temperature butter and cut in, using pastry blender or fingers, until mixture resembles coarse meal.
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Using for, stir in water.
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Knead mixture in bowl gently with fingertips just until smooth dough forms.
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Shape into rectangle, wrap in plastic and refrigerate 1 hour.
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Cut 10 tablespoons chilled butter into 9 equal pieces.
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Arrange pieces side by side on waxed paper, forming square.
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Cover with second sheet of waxed paper.
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Pound butter several times with rolling pin to make butter more pliable.
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Peel off waxed apper.
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Break into small pieces.
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Roll out dough on floured surface to 9 x 5 inch rectangle.
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Turn so that 1 short side faces you.
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Arrange butter pieces evenly over low 6 inches of dough.
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Fold unbuttered 3 inches of dough over half of buttered dough.
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Fold remaining 3 inches of buttered dough over, folding as for letter.
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Roll out to 12 x 18-inch rectangle.
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Fold short sides over to meetin in center, then fold in half in same direction, forming approximately 12 x 4 1/2-inch rectangle.
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Repeat rolling to 12 x 18-inch rectangle and folding to 12 x 4 1/2-inch rectangle.
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Wrap in plastic; chill.
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(Can be made 3 days ahead.
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Keep chilled.)
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FOR FILLING:
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Melt butter in heavy ovenproof 10-inch skillet (preferably cast iron) over medium-high heat.
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Add sugar and stir until sugar melts and mixture is golden brown, about 8 minutes.
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Remove skillet from heat.
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Arrange half of apples, rounded side down, in concentric circles in skillet.
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Place remaining apples, cut side down, atop first layer of apples.
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Cover skillet.
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Simmer over low heat until apples are almost tender, about 25 minutes.
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Uncover skillet.
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Increase heat to medium-low; simmer until apples are very tender and liquid is reduced to 1/4 cup syrup on bottom of pan, pressing apples down into liquid occasionally, about 45 minutes.
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Meanwhile, prehat oven to 400F (200C).
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Cut dough in half.
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Let 1 piece stand at room temperature until slightly softened, about 15 minutes.
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(Freeze second piece of dough for another use.)
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Roll out dough to 12-inch-diameter round.
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Place dough atop hot apples in skillet.
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Trim edge, leaving generous 1/2-inch overhang.
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Fold overhang down tightly around apples.
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Cut several slits in dough to allow steam to escape.
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Bake tart until crust is golden, about 45 minutes.
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Let cool 5 minutes.
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Run small knife around edge of skillet to loosen tart.
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Place large platter over skillet.
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Using oven mitts, grasp platter and skillet and invert, letting tart settle onto platter.
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Carefully lift off skillet.
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Place any apples still in skillet on tart.
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Cool slightly; serve warm with ice cream, if desired.
