Step 1

For pastry:In a food processor, add the flour, zest, sugar and salt.Pulse a couple of times until flour mixture is combined.

Step 2

Add the diced butter and pulse until mixture has texture of coarse corn meal.Slowly drizzle in cup of iced water while processor is on pulse.Stop once dough forms a solid ball.

Step 3

Add more water if necessary.Flatten to about 1 inch thick and wrap in saran wrap.

Step 4

Place in refrigerator for at least an hour.In the meantime, slice the apples into half moons.

Step 5

Place in bowl and mix, gently, with the lemon juice.After an hour, pre-heat oven to 400 degrees.

Step 6

Remove the dough from refrigerator and roll out into a rectangle approximately inch thick. Make sure your surface is covered in enough flour as you do not want your dough to stick.Once rolled out, move the dough onto a piece of parchment paper and place on a cookie sheet.Starting from the corner of the dough, make a row of apples on the diagonal.Cover the rest of the dough with apples on the diagonal.

Step 7

Sprinkle the apples with cup of sugar.

Step 8

Place on middle rack of oven and cook for up to 45 minutes or until the apples are cooked through, juices are bubbling and crust is slightly browned.

Step 9

Remove from oven and brush with apricot jelly.

Step 10

Serve warm or at room temperature.