To make the pastry, blend the butter with the flour and salt in a
cold bowl, using your fingertips to pinch the ingredients together
until they resemble coarse meal, with a few lumps. Drizzle in 2
tablespoons of the ice water and incorporate with a fork. Test the
mixture by squeezing a handful: if it holds together without
crumbling apart, it’s ready. If not, add more ice water 1 tablespoon
at a time and work in gently (don’t overwork or the pastry will be
tough).
Turn the dough onto a floured work surface and divide it into 4
portions. With the heel of your hand, smear each portion once in a
forward motion to help distribute the fat. Use a bench scraper to
bring the dough back together and form it into a disk. Wrap in
plastic wrap and chill in the refrigerator for at least 1 hour.
Remove the dough from the refrigerator. If it’s rock solid, let it
warm up for a few minutes (though not too much).
On a lightly floured surface with a rolling pin, roll out the
dough* into a 13-inch round. To ensure it stays round, push out
from the center with the rolling pin and turn a little bit clockwise
each time.
Place the dough over the rolling pin to transfer it to a 10-inch
tart pan with a removable fluted rim. Trim the excess dough by
rolling the pin across the top. Don’t force the dough into the
nooks and crannies because it’ll shrink; just urge the dough in the
right direction. Cover and refrigerate for 1 hour.
Preheat the oven to 375°F.
Remove the cold tart shell and arrange the apples on it like a