Step 1
In a large bowl whisk together flour, sugar, and salt. Using a pastry blender or a pastry fork, cut butter into the flour mixture until the mixture is crumbly. Add ice water little by little and toss with a fork to moisten the dough. Turn the dough onto a work surface and knead twice. Pat the dough into a rectangle. Wrap with plastic paper and allow the dough to rest in the refrigerator for at least 1 hour.
Step 2
Preheat oven to 375°F. Line one baking sheet with parchment paper and set aside.
Step 3
On a lightly floured surface, roll out the dough to form a 12x16-inch rectangle. Carefully, transfer dough to prepared baking sheet.
Step 4
In a large bowl, toss the apple slices with the brown sugar and lemon juice. Arrange the apple slices in overlapping rows leaving a 2-inch border around. Fold the edge of the dough. Brush the edge with egg wash and sprinkle turbinado sugar.
Step 5
Bake the tart for 50 minutes or until golden brown. Remove from oven.
Step 6
While the tart is baking, prepare the sauce. Melt the butter in a small saucepan over medium heat. Whisk in cream and sugar. Heat mixture for a boil, stirring continuously. Add salt and brandy; boil for 5 minutes until the mixture thickens.
Step 7
Cut the tart in 12 pieces and drizzle sauce over each piece. Serve warm.
The brandy can be replaced with apple brandy or apple juice if desired.
