Instructions

1. In a small bowl, combine 2 tablespoons sugar with 1 tablespoon flour. Set aside.
2. Using a stand mixer fitted with the paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add ice-cold water until the mixture forms a dough and becomes a ball. Do not overmix.
3. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.
4. Line a large baking sheet with parchment paper.
5. On a lightly floured work surface, roll the dough into a 16- to 17-inch round about 1/4-inch thick.
6. Carefully roll the dough around the rolling pin and then unroll it onto the prepared baking sheet.
7. Sprinkle the sugar mixture evenly over the dough.
8. Arrange the apple slices on top of the dough in overlapping concentric circles to within 3 inches of the edge.
9. Fold the edge of the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle the tart with the remaining 1-1/2 tablespoons of sugar.
10. Refrigerate the unbaked tart until it is slightly chilled, about 10 minutes.
11. Preheat the oven to 400 F.
12. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and the crust has turned a deep golden color.
13. Remove the tart from the baking sheet and allow it to cool slightly.
14. Heat the preserves in a small saucepan over medium-low heat. Stir in the cinnamon and nutmeg.  
15. Brush the apples with the melted preserves.
16. Serve.