Combine flour and salt.

Thinly slice 2 sticks cold butter.

Add to mix.

Combine.

Should be soft and crumbly.

In a separate bowl, whisk one egg.

Put some ice in a baggie, and crush with with a roller.

Add crushed ice to egg. (about 1/2 cup)

Add to ice egg mixture to flour mixture.

Knead with hands until it gets a nice dough consistency.

Will be a bit sticky, but form a dough ball.

Using roller, press down on dough.

Using a rolling pin, roll out dough into a roughly rectangular shape.

Take dough and place on a cookie sheet (9" x 11") Cover, and refrigerate.

Peel the skin of the apples.

Slice in quarters.

Cut out core. (reserve)

Reserve apple cores as you peel and core.

Put 1 cup sugar and 1 cup water in pot on high.

Stir until sugar is dissolved.

Add apple cores, then reduce and simmer until syrupy (about 30 minutes.)

Preheat oven to 375°F and remove pastry from fridge once all apples are prepared. Place the sliced apples over lapping- like fanned cards. Bake for approximately 40 minutes until the edges are browned.

Sprinkle with sugar.

Strain the apple cores from the syrup.

Pour syrup over apples.

Cut into serving size.

Serve! Yum! Adapted from David Tanis' Apple Tart.