Start by mixing the flour, fine sea salt, and white sugar in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. It’s okay if some larger pieces of butter remain – they will create flakiness!

Next, slowly add ice-cold water, a little at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.

While the dough chills, let's focus on the delicious filling. Peel, core, and slice the apples. Toss them in a large bowl with lemon juice, vanilla extract, cinnamon, melted butter, fine salt, and brown sugar.

That heavenly aroma will start to fill your kitchen! Set aside the mixture so that the flavors meld.

Once the dough is chilled, dust a clean surface with a little flour. Roll out the dough into a circle about 12 inches in diameter, about 1/8 inch thick. Don’t be alarmed if it isn’t a perfect circle. The rustic nature of this tart encourages some character!

Transfer the rolled-out dough to a tart pan. Gently press it into the edges and remove any excess. Sprinkle one tablespoon of flour over the base. This will soak up any juices from the apples during baking.

Now, take your apple mixture and arrange it artfully in the crust, making sure to create an even layer.

For an added touch of sweetness, sprinkle turbinado sugar over the apples, giving a lovely caramelized finish. Brush the edges of the crust with the beaten egg to give it a beautiful golden hue when baked.

Preheat your oven to 375°F (190°C). Place the tart in the oven and bake for 35-40 minutes or until the crust is golden brown and the apples are tender. Your kitchen will be filled with the most comforting scents.

If time permits, melt apricot preserves over low heat. Brush this glaze over the baked tart for a shiny finish and an extra hint of sweetness.