Apple And Rosemary Tart

For the Pastry:
Place the flour and salt in a good sized bowl.
Add the butter bit by bit and blend till the mixture resembles coarse meal.
Add the water bit by bit until the dough forms a ball.
Wrap in cling-film and let the dough sit at room temperature for one hour.
Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
Pre-heat the oven to 425 degrees F.
Lightly flour your work surface and roll the dough out into a 14" circle.
Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
Gently fit the pastry against the sides of the tin.
Make the Filling:
Mince the rosemary.
Place half the apples in the tart tin.
Sprinkle with half the sugar and all the rosemary.
Top with the remaining apples and the remaining sugar.
Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
Let the tart cool to lukewarm or room temperature before serving.