In a food processor, combine flour, 8 tbsp. butter, and salt.

Pulse until pea-size crumbles form, about 10 pulses.

Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3–4 pulses.

Transfer the dough to a work surface and form into a flat disk.

Wrap in plastic wrap and refrigerate for 1 hour.

Unwrap the dough and transfer to a lightly floured work surface.

Using a rolling pin, flatten the dough into a 13″ circle.

Transfer to an 11″ tart pan with a removable bottom; trim the edges and chill for 1 hour.

Preheat the oven to 375ºF (190ºC).

Working with one apple half at a time, thinly slice into sections, keeping slices together.

Press each sliced apple half gently to fan it out.

Place 1 fanned apple half on the outer edge of the tart dough, pointing inward.

Repeat with 7 more apple halves.

Separate the remaining apple slices.

Starting where the apple halves touch and working your way in, layer the apples to create a tight rose pattern.

Fill in any gaps with remaining apple slices.

Sprinkle with sugar and dot with remaining butter.

Bake until golden brown, 60–70 minutes.

Meanwhile, heat the apricot jam in a small saucepan until warmed and loose.

Pour through a fine strainer into a small bowl and set aside.

Transfer the tart to a wire rack and, using a pastry brush, brush the top of the tart with the jam.

Let cool completely before slicing and serving with whipped cream or vanilla ice cream.