Blend together flour, sugar, salt and sugar in a food processor or blender. Pulse a few times to combine.

Add butter and pulse a couple times until butter is about the size of peas.

Add water and pulse a few times until moistened and very crumbly.

Transfer dough to floured work surface and kneed a few times until mixture just barely comes together into a ball. Then form into a flat disk.

Lightly flour work surface and dough and roll disk into an 8-10 inch circle. Make sure to turn dough and reapply flour as needed to keep from sticking to work surface and rolling pin.

Transfer dough to a parchment lined baking sheet and refrigerate while you prepare the filling.

Peel, core and cut apples into 1/8 inch slices.

Add sugar, vanilla, cinnamon, melted butter and salt to apples and toss to combine.

Take dough out of fridge and slide it onto your work surface with the parchment paper.

Roll out the dough further into a 14 inch circle, about 1/8 inch thick. (It’s ok if the edges are not perfect, this meant to be more rustic.)

Sprinkle 1 tbsp flour over flour.

Arrange the apple slices on top in overlapping concentric circles within three inches of the pastry edge.

Fold the edges of the dough over the apples, creating pleats as you go.

Using a pastry brush, brush the pleated dough you just folder over with the beaten egg.

Sprinkle 2 tbsp of the turbinado sugar over the crust and fruit filling.

Chill the assembled tart in the fridge for 15 minutes.

Preheat over to 350 degrees and set oven rack to the center position

Bake for 55-60 minutes, or until apples are tender and crust is a golden brown.

Mix apricot jelly and water in microwave safe bowl.

Microwave for about 20 seconds, until bubbling.

Using a pastry brush, brush jelly mixture over the apple filling.