In the bowl of a mixer to combine the flour, salt, icing sugar and slices of cold butter. Turn it into breadcrumbs (you can by hand if no mixer).

Add the yolk and water and knead the dough. Put the dough on a floured surface and shape into a ball. Wrap the dough with clingfilm and refrigerate for 30 minutes.

Now proceed to the filling. Apples cleaned and cut into small pieces. All the ingredients for the filling along with chopped apples combine in a saucepan and bring to a boil over high heat. Reduce heat and cook for another 10 minutes.

With a fork mash the apples, increase the flame and stir cook for another 5 minutes until evaporation of excess fluid. Watch that the apples are not burnt. Give the filling to cool completely.

Roll the dough into a diameter slightly larger form. Convenient to do it on parchment to make it easy to transfer the dough to the form. Form (diameter 24 cm) grease with butter and sprinkle with flour. Flip the dough on the mold, remove the parchment paper, carefully lay the dough into the pan and crop residues. With a fork prick bottom of tart in different places. I made the tart in a ceramic form, but we strongly recommend to metal, as ceramic form much thicker and my bottom is not cooked through. Had to cover tart with foil, and move it below and to pester about 10 minutes.

The rest of the Apple, without peeling, cut into thin slices. Sprinkle with lemon juice and stir.

Cooled stuffing evenly on the dough and top whlist spiral to lay out Apple slices.

Bake in a preheated 180*C (350*F) oven for about 35 minutes. Apricot jam to melt in the microwave and spread it over the hot tart.

Fragile base and a sweet filling, to break away from that simply impossible.