In a food processor bowl, put together flour, powdered sugar, salt and egg yolk. Cut the cold butter into 1/2 inch cubes and add to the flour. Bring together all the ingredients by just pulsating the food processor so that the ingredients get combined and have a granular texture.

Remove from food processor bowl and work lightly to form the dough ball. If the mixture is too dry add just about 1 tsp cold water (I was not required to add any water). Don't overwork the dough otherwise pastry will not be crispy

Flatten the dough ball slightly, wrap it in cling wrap and keep it in refrigerator for at least 30 minutes

For preparing apple sauce, peel and core apples and cut into 1/2 inch thick wedges

In a heavy bottom sauce pan, add butter. When melted, add apricot preserve. Once butter and preserve is mixed well, add apples wedges. Cover and cook stirring continuously until apples turn very soft

Mash the apple with potato masher and continue cooking till it is reduced and lightly caramalised. Take it out in a bowl and allow it to cool

Peel and core remaining 4 apples. Cut them into 1/4 inch wedges

In the same pan, melt the butter, add sugar. When sugar is melted, add cinnamon powder. Mix well and add apple wedges. Add little water and combine. Cover and cook until apple wedges begin to turn translucent and slightly pliable. Once cooked, transfer wedges to large plate, spread into one layer and allow it to cool

Dust the flat surface with flour. Take out the pastry dough from refrigerator, roll it evenly into round shape of around 10-11 inch diameter (I was using 9 inch tart pan with removable bottom). Prepare the tart pan by applying butter on the bottom as well as edges.. Transfer the rolled pastry using rolling pin onto the tart pan lightly so that it lays well on bottom and flows over the edges from all the sides. Lightly press the pastry using fingers on the bottom and also at the corners.

(If you have difficulty in rolling and transferring the pasty to tart pan, you can directly place the dough on the pan and press it light with hand so that it spreads evenly through out and also covers the edges). Remove excess of dough flowing over the top of the edges using knife. Prick the bottom using fork well.

Place the tart pan with pastry in the pre-heated oven (at 200 degrees centigrade) for around 20 minutes until it starts turning lightly brown. Reduce temperature to 150 and continue baking for around 10 minutes

Take out the tart pan from over and allow it cool

Spread the prepared apple sauce evenly on the bottom of cooled pastry.

Arrange the prepared apple wedges starting from outer edge with each overlapping the adjacent ones and also with the previous layer's wedges

Slightly melt remaining apricot preserve in microwave and apply the same over apple wedges using brush

Place the tart pan again in pre-heated oven (200 degrees) for 20-25 minutes. Once baked, switch oven setting to broiler and continue in the oven for 5-7 minutes until apple wedges start caramalising (watch out continuously so that the wedges are not burnt)

Take out from oven, allow it to cool for at least 1.5 hours (I know, it is very difficult!)

Remove from the tart pan, cut the wedge and serve with dollop of vanilla ice cream or whipped cream