In a medium bowl, mix the flour, sugar and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
Add in the egg yolk and mix together as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes.
Once chilled, roll the dough out into a ¼ inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
Press the bottom and sides of the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and place in the fridge while you prepare the filling.
Preheat the oven to 375°.
In a medium bowl toss the sliced apples, sugar, cinnamon, nutmeg, vanilla and lemon juice together. Allow to macerate for 10-15 minutes.
Stir again before laying the apples in the tart shell in your desired design. If you want to make them a rose, overlap the apples in a circular pattern spiraling inward. Because the apples spent time macerating, they will be soft and able to bend with the curve of the pan. The thinner the slices, the easier they will be to bend.
Bake for about 50-55 minutes, until the apples are tender and the crust is nice and golden brown. Once cooled, mix a little water with some apricot preserves and brush them over the apples to get a nice sheen.