In a food processor, combine flour, salt and sugar and pulse until combined. And butter cubes; pulse until dough turns into a coarse meal.

Beat egg together with water. Add the egg mixture, slowly, pulsing just until dough comes together.

Turn the dough onto a floured surface; make into a ball and pat down to make it flat. Wrap the piece in plastic and refrigerate for 30 minutes.

In a medium sauce pan, add apple chunks, juice, water cinnamon and zest. Cover and cook on high; bring to a boil and cook for 10 minutes, stirring often so the apples won’t stick to the bottom. Simmer uncovered until most of the liquid is evaporated.

With a fork, mash apples into a paste with a fork. Allow to cool completely; it will thicken as it cools.

Roll the dough on a floured surface, and lay in a 9″ tart pan.

Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.

Peel, core and slice apples, about 1/4 ” thick. Place in bowl and squeeze with lemon juice.

Remove tart from the freezer. Arrange the apples on top, slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for 20 minutes, or until golden brown.

Turn the oven on to BROIL (HI), and place the tart under the broiler for 1-2 minutes, until the apples begin to get lightly toasted.

Heat the jam (I microwave for about 20 seconds). Brush the tart with jam to create a nice shine.

Serve with vanilla ice cream or a dollop of homemade whipped cream!