For the dough: Combine the flour, sugar, salt, chopped butter and egg and quickly knead until smooth. Cover with plastic wrap and chill for 30 minutes in the refrigerator. Grease a 24 cm (approximately 9-inch) tart pan. Roll the dough out on a floured work surface and use to line the prepared pan. Prick the base several times with a fork.
Meanwhile, for the filling: Rinse the apples, pat dry and peel. Cut the apples in half and remove the cores. Cut into wedges then arrange over the tart base and bake in a preheated oven (225°C) (approximately 425°F) for 25 minutes.
Warm the apricot jam and spread over the apple wedges. Let the tart cool then serve with whipped cream, if desired.