Preheat oven to 375 degrees F.
On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden.
Brush with the heated apricot jam while the tart is still hot. Serve each portion with a scoop of vanilla ice cream.
Recipe courtesy of Gourmet Magazine