Let’s start by preparing the tart dough. The foundation of your tart is crucial. In a large mixing bowl, combine the flour, granulated sugar, and sea salt. Use a whisk to blend them together. Then add the cold, cubed butter.

Imagine this step as a dance; you want to incorporate the butter into the flour gently. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. It should look like a sandy beach, perfect for building castles.

Now, slowly drizzle in the ice-cold water. Mix it just until the dough starts to come together. Overworking it can be the enemy of our flaky crust, so be gentle!

Once combined, wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes. This cooling period helps to relax the gluten, ensuring a tender crust.

While the dough chills, let’s move on to the apples. Start by peeling and coring your apples. Then slice them thinly. I like to toss them in a bowl with the brown sugar and cinnamon. It’s like giving them a warm coat before they enter the oven.

In a skillet, melt the butter over medium heat. Add the apples to the skillet, cooking them gently. You want them to soften but not turn to mush. This should take about 5-7 minutes. When they are tender, remove them from heat and let them cool.

Once your dough has chilled, it’s time to roll it out. Dust your work surface with a little flour to prevent sticking. Roll the dough into a circle that’s about 12 inches in diameter. It should be about 1/8 inch thick.

Carefully transfer the dough into a 9-inch tart pan. Press it into the sides gently. Don’t be afraid to trim any excess dough hanging over the edges. Poke the bottom with a fork to avoid bubbles during baking.

Now for the fun part! Sprinkle the bottom of the tart crust with just a bit of granulated sugar. It adds a little sweetness and helps create a slight crunch.

Next, arrange the cooled apple slices in a circular pattern, starting from the outside and working your way in. You can be artistic here; remember, presentation counts.

Preheat your oven to 375°F. Once heated, it's time to bake our masterpiece. Place the tart in the oven and bake for about 30-35 minutes, or until the apples are tender and the crust is golden brown.

While the tart is baking, you can prepare a glaze if you like. A simple combination of warm apple juice or apricot jam thinned with a little water makes for a lovely, shiny finish.

Once out of the oven, let the tart cool for a bit—if you can wait! Drizzle that glaze over the apples and watch it transform the tart. The glossy finish makes all the difference.

Cut the tart into wedges and serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar. Perhaps even a pinch of sea salt to enhance the flavors one last time.