3/24/22: Made for dinner with Girvetz. Fantastic! For crust used Alton Browns, upped to 6 servings, about 1-1/2 crusts. Used 3 apples but needed more. Threw on some cranberries, nice tart accent. Brushed crust with heavy cream, sprinkled with Muscovado sugar. Glazed with melted apricot jam while hot (didnt strain).

Crust: Line baking sheet with parchment. In a food processor, combine the flour, salt and sugar. Pulse to combine. Add cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle ice water over and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured surface, knead a few times, just until it comes together. Pat into a disk. Chill.

Make the Filling: Meanwhile, peel, core, and cut the apples into frac18;-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.

Roll the dough, directly on parchment paper, into a 14-inch circle about 1/8 thick. Ragged edges OK. Place the parchment and dough on the baking sheet. Pastry should curve up the lip of the pan.

Assembly: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Dont make it look perfect; you dont want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Brush the pleated dough evenly with egg or heavy cream. Sprinkle 1 tablespoon of the turbinado sugar over whold tart. Chill in the fridge for 15 to 20 minutes.

Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (Its okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine just scrape any burnt bits away from the tart once its baked.) Transfer the pan to a rack and let cool.

While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1 1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature.