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Crust:
Place flour and salt in the processor, add butter and process together until mixture resembles a coarse meal. Add 2 tablespoons water and blend just as the dough starts to get together. If necessary add more water). Gather dough with the hands and form a ball and flatten to form a disk. Wrap in plastic film and refrigerate for 1 hour. Remove dough from the refrigerator and roll out between 2 sheets of parchment paper to form a 14 in (28 – 30 cm) round.
Remove top sheet of parchment and with the help of the bottom sheet, transfer dough (on parchment paper) to a cookie sheet. Chill again for 15 minutes.
Filling:
Mix apple slices with 4 tablespoons sugar and the lemon peel in a bowl. Spread the apricot preserves on the crust, leaving a 1½ in (4 cm) border with no apricot preserve. Arrange apples slices in concentric circles overlapping slightly, on top of the apricot preserves (leaving the border free). Using bottom parchment paper as aid fold the border over of the apples, fixing any crack in the crust. Brush crust with milk and sprinkle with sugar.
Bake in preheated oven to 450°F (230°C) for 20 minutes. Lower temperature to 375°F (190°C) and continue baking 30 minutes more. Serve warm or at room temperature.
Optional: Serve with a scoop of vanilla ice cream.
Other apple desserts:
Apple tart
Apple crunch
Dutch apple pie
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