In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.

Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough.

Toss apple slices in a bowl with sugar, cinnamon, lemon juice and cranberries, if using. Arrange on crust in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion, folding gently, leaving edges ragged. Dot apples with the butter cubes and sprinkle with Turbinado sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.

Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

The baked tart can be stored overnight at room temperature. Reheat in a 325° oven before serving.