Recipe(tried): Open-Faced Designer Apple Tart

I have made this apple tart twice in 2 weeks because it's so DELICIOUS!!! It's a bit time-consuming but it's definately worthwhile!!! It's also beautiful and impressive enough for a very special occasion! I just made one out of the oven!!!
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Open-Faced Designer Apple Tart
(from The Pie and Patry Bible by Rose Levy Beranbaum and with a some changes by me.)
The day before serving:
Make the tart shell. Use a 9 inch or 10 x 2 inch detachable tart pan.

Ingredients:
4 oz. unsalted butter, cold
6.5 oz. pastry flour or bleached all-purpose flour
1/8 t. salt
1/8 t. baking powder
3 oz. cream cheese, cold
1 T. iced water
1 t. (apple) cider vinegar

Cut the butter and cream cheese into small (about inch) cubes. Wrap them separately in plastic wraps and refrigerate them for at least 30 minutes.
Place the flour, salt, baking powder in a large mixing bowl and whisk to combine the cover it and leave the whole bowl in the refrigerator as well (at least for 30 minutes).
Add the cream cheese to the bowl and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meals. Then add in the butter then blend the whole lot with your hand again. (Also resemble coarse meals again.) Cover the bowl and leave the bowl in the fridge again for at least 10 minutes or until the "meals" are very firm.
Sprinkle the dough with the iced water and cider vinegar, tossing lightly with a rubber spatula. Use your fingers (knuckles and heels of your hands) until the mixture holds together in one piece and feel slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for 1 hours.
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.
On a floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. **Use a expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle if necessary. Transfer it to the tart pan and fit the shell nicely and trim off the excess. (You can save the excess in the freezer for later use.) Cover the pastry lightly with plastic wrap and refrigerate overnight.

On the day of serving:
Preheat the oven to 425F, at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or pie weights. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Turn off the oven.
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with lightly beaten egg white. Leave the pie crust on the wrack to cool completely.

Now you prepare the apples

Ingredients:
2 lb. Baking apples. (**Best use Golden Delicious, not Granny Smith as you need to the apple to hold the shape.) about 6 medium apples, peeled, cored, and sliced 1/8 inch thick (Need to be very thin!)
** You will get about 2 lb. After sliced
1 T. freshly squeezed lemon juice
2 oz. Light brown sugar
1.75 oz. Granulated (castor) sugar
1 t. ground cinnamon
t. nutmeg, preferably freshly grated
t. salt
1 oz. Unsalted butter
1 T. +1 t. cornstarch
3 oz. Apricot preserves

In a large bowl, combine the lemon juice, sugars, cinnamon, nutmeg, and salt. Add in the sliced apple and toss to combine. Allow the apple to macerate for 3 hours at room temperature.
Transfer the apples and their juice to a colander suspended over a bowl to capture the liquid. The mixture will release at least cup of liquid.
In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter to 1/3 cup (a little more if more than cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do NOT stir it. Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.)
Arrange the apples, over lapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of knife to help insert them in between the other slices, until you have used all the slices. (There will have some leftover sometimes I just eat them off!!!)
Pour any remaining apple juice evenly over the apples.
Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness.
Preheat the oven to 425F, at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of foil on the sheet to catch any juice. Set another oven rack on the top.
Cover the tart with another sheet of foil and set it directly (from the fridge) onto the foil-topped baking stone and bake for 50 minutes. Remove the foil and move it to the top rack and bake for 5 - 10 minutes more, turning the tart if the apples aren't "caramelized" evenly. Remove the tart to a rack. Turn off the heat.
In a small saucepan, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples and the rim of the tart shell. (Make sure you use up all preserves.) Serve warm or at room temperature with a dollops of whipped cream.