In a medium-sized mixing bowl, stir together the flour and salt. Cut the cold butter into small cubes (about ½" by ½") and toss into the flour. Pinch the butter into the flour mixture to break into smaller clumps with your fingers, until the mixture only has a few smaller butter clumps remaining and it resembles an almond flour consistency.
225 g all-purpose flour, 1 tsp salt, 180 g very cold unsalted butter, cut into small cubes
Add the ice water (one tablespoon at a time) to your flour mixture, mixing in between each addition until the dough just barely comes together– try not to add too much water! Knead the "barely together" dough a few times until it becomes smooth.
2 tbsp ice water
Flatten the dough into a thick disk (about 1" thick), wrap in plastic, and place in the refrigerator to chill for 30 minutes.
Lightly dust your work surface and rolling pin with flour, then place your chilled dough in the center. Begin rolling the dough from the center outwards while continually turning and checking under the dough to prevent sticking; the dough should be about ⅛" thick and large enough to cover your tart pan plus a couple inches. (For my 11" tart pan, I rolled out a 14" circle.)
Roll the sheeted dough onto the rolling pin and gently drape it over the tart pan. Center the dough to assure all sides have equal coverage, then press down in the center to secure the dough in the pan. Work your way around the edges, pressing the dough gently into the grooves of the tart pan. Freeze your dough-lined tart pan for 15 minutes.
Preheat the oven to 375℉. Then, cut a piece of parchment or foil to a slightly larger size than the tart pan with overlap on each side. Once your oven is preheated and the tart dough is firm to the touch, place your parchment paper on top of the tart pan. Fill the inner cavity inside of the pan/on top of the parchment with pie weights (dry beans, dry lentils, or dry rice work too).
Blind bake the filled, frozen tart shell for 15 minutes. After 15 minutes, take the tart out of the oven to remove the weights and parchment paper that was inside of the pan, and put back into the oven for another 10-12 minutes. The tart shell should be lightly-golden in color and no longer shiny/uncooked underneath where the weights were. Let the tart shell cool while we finish prepping our filling and apples.