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Preheat oven to 400 degrees.
Roll out pie dough to ¼-inch thickness on a lightly floured surface. Transfer to tart pan, pressing into edges of the pan. Trim excess. Place in freezer while preparing apples.
Peel apples and slice in half through the core. Remove stems and cores with a melon baller. Slice apples into ¼-inch slices.
Arrange apple slices in an overlapping pattern in prepared pastry. Sprinkle with sugar and dot with butter pieces. Bake 45 minutes to 1 hour, until apples and pastry begin to brown. Remove and allow to cool at least 1 hour.
In a small bowl, melt together the sieved apricot jam and the rum or water. Use a pastry brush to brush mixture over the tart.
Serve tart warmed or at room temperature, and refrigerate any leftovers in an airtight container for up to 5 days.