1. Grease a large tart tin (11 inches/28cm) and set aside.

2. Mix flour, sugar, and salt for the dough in a bowl. Add the butter in small pieces and cut into pea-sized pieces with a pastry blender*. Add the ice water to the bowl and mix in with a fork, then quickly knead with your hands until the dough starts sticking together. Roll out on a floured surface to get a dough circle that is slightly larger than the baking tin. Transfer to the baking tin and press to the bottom and sides to create a nice crust. Prick several times with a form and place in the fridge for at least 30 minutes.

3. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on the dough and fill the tin with baking weights. Blind bake for about 5 minutes, then remove the weights and baking parchment and bake another 5 minutes. Take out of the oven and let cool down a bit. Do not turn off the oven.

4. For the topping, wash and dry the apples, then quarter, core, and slice thinly. If the skin of the apples bothers you, peel them first. To prevent the apple slices from turning brown, you should drizzle them with some lemon juice.

5. Melt the butter in a large frying pan, add the sliced apples and Calvados (optional) and steam the apples (covered) for a few minutes – make sure to flip them every once in a while. The apples should soften a bit, but not become mushy. The cooking time will depend on how thinly the apples have been sliced. Set aside and let cool down a bit.

6. Spread the applesauce on the bottom of the pre-baked tart. Place the slightly cooled apple slices in the applesauce, starting from the outside going to the center in circles, each slice overlapping slightly the previous one. Press the slices outwards once in a while to make the layers stand up. Sprinkle the apple slices with sugar and then bake for about 30-35 minutes. Remove the tart from the oven and let it cool completely. Serve with some cream or vanilla ice cream.