Food processor, place flour, a pinch of salt, and 1 TB sugar. Add butter and pulse until the mixture looks like wet sand. Add the cold water and pulse again until the dough just begins to come together in a large lump. Pour the dough into the tart or pie pan and using your fingers, press the dough into the pan, forming a crust. Refrigerate the crust while you prepare the apples. Peel apples, cut into quarters, core and then slice thinly. Place in the bowl and toss with the lemon juice, the remaining 1 TB sugar, cinnamon and pinch of salt. Remove the crust from the refrigerator and dump the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tare is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with Vanilla ice cream.