In a large mixing bowl, combine chilled, diced unsalted butter with all-purpose flour and a pinch of salt. Work the butter into the flour until the mixture resembles coarse crumbs, about 5-7 minutes. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill.

After chilling, lightly flour your work surface and roll out the pastry dough to fit a 9-inch tart pan, aiming for about 1/8-inch thickness. Gently lift the rolled dough into the pan, and press the dough into the pan’s edges, then refrigerate the prepared crust for 15 minutes.

Preheat your oven to 375°F (190°C). Thinly slice Granny Smith apples and layer them tightly over the crust. Sprinkle the apples with granulated sugar and a squeeze of lemon juice.

Place the assembled French Apple Tart in the oven and bake for about 35-40 minutes, or until the apples are tender and caramelized.

Prepare the apricot glaze by mixing apricot preserves with water over low heat until melted. Brush warm glaze over the tart and let it cool for 10 minutes before slicing and serving.