• Grease a 9-inch (23 cm) loose-bottom tart pan.

Make the pastry:

• Add the flour, butter and sugar to a medium size bowl or food processor. Mix until just combined. Drizzle the cold water into the pastry, 1 tablespoon at a time. Mix the pastry until it comes together (note 4).
• On a floured surface, use a rolling pin to flatten your pastry into a large circle about ¼ inch (5 mm) thick.
• Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Alternatively, directly press the pastry into the tart pan and shape it into a crust.
• Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper or aluminum foil and fill with pie weights or dried rice, lentils or beans. Set aside in the fridge.

Prepare the filling:

• Add the sugar and cinnamon to a small bowl and mix until combined. Remove half of the cinnamon sugar mixture into another small bowl. Add 1 tablespoon of flour to one of the bowls and mix.
• Use a sharp knife or mandoline slicer to cut the apples thinly. Each slice should be around ⅛ inch (3 mm) thick.

Assemble the apple tart:

• Preheat your oven to 180°C (350°F).
• Blind bake the crust for 10-15 minutes. Carefully remove the parchment paper and pie weights when they are cool enough to touch.
• Sprinkle the floury cinnamon sugar on the base of your parbaked tart crust.
• Arrange the apple slices in your tart, as desired. Make sure you place the apples as closely as possible as they will shrink when baking. If desired, brush the apples with lemon juice.
• Generously brush the apples with melted butter. If you have leftover butter, drizzle it over the tart. Sprinkle the remaining cinnamon sugar over the apples.

To bake:

• Bake the tart for 45 to 55 minutes or until the apples are tender and the filling is bubbling.
• While the tart is warm, use a pastry brush to brush the jam on the apples.
• Serve the tart warm or at room temperature. Cut the tart with a sharp knife and, if needed, a pair of scissors. The tart is delicious served warm with a scoop of ice cream, whipped cream or dairy-free yogurt.
• Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. I do not recommend freezing the tart as it will change the texture of the apples.