PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or pastry cutter, rub butter into flour just until pea sized pieces of butter remain. Add quarter cup ice water and gently knead just enough for ingredients to hold together. If necessary, add a bit more water to help pastry stick together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide pastry into 6 pieces. On lightly floured surface, roll each piece into a round about 0 cm thick. Cut each into a circle, about 14 cm in diameter. Place on parchment-lined cookie sheet; refrigerate at least 30 minutes. FILLING: Spread about quarter cup applesauce, nearly right to edges, over each pastry circle. Arrange apple slices, overlapping slightly, in a circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake in a preheated 180ºC oven until apples are tender and underside of pastry is golden brown, about 1 hour. Heat jam with water over low heat. Strain through sieve over bowl. Brush over apples. Serve with ice cream or creme anglaise. MAKES: 6 TARTS