Line a baking sheet or tray with parchment paper. In your food processor, combine the flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the ice water over the mixture and pulse until just moistened and very crumbly, about 5 seconds.

Remove the dough from the food processor and transfer to a lightly floured work surface and knead a few times with your hands until the dough comes together into a ball. Flatten the dough into a thick disk. Roll the dough into a circle 8 to 10 inches in diameter.

Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the apples.

Peel, core, and cut the apples in half. Cut thin slices across, maintaining the slices together. In a small bowl, add the sugar, vanilla, cinnamon, melted butter, and the pinch of salt; toss to combine and set aside.

Remove the dough from the fridge and roll it into an 11 or 12-inches circle about ⅛ inch thick. Place the dough in the tart pan, discarding the parchment paper. Cut the excess dough from the edge if necessary.

Prick the pastry with a fork and arrange the apple slices on top. Brush the apple slices with the mixture of cinnamon, butter, vanilla, and sugar.

Sprinkle more cinnamon and sugar on top of apples if desired, and chill the assembled tart in your refrigerator for 15 to 20 minutes. Preheat your oven to 350°F (180ºC).

Bake the apple tart for 55 to 65 minutes, or until the apples are tender and the crust is golden. Let cool down.

For a glaze, mix the apricot jam with water and brush the apples with the mixture.

Serve the French cinnamon apple tart at room temperature, alone or with a scoop of vanilla ice cream.