In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.Allow to cool and serve warm or at room temperature. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem.Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges.
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