Directions

1. For pastry: On a small plate, place the 1/3 cup cold butter; freeze for at least 30 minutes. In a food processor, combine the 3/4 cup pecans and brown sugar. Cover and process until nuts are very finely chopped. Add flour and salt; cover and process with about 10 on/off pulses until mixture is combined. Add frozen butter; cover and process with about 30 on/off pulses until pieces are pea size or smaller. Add egg yolks and ice water; cover and process with about ten on/off pulses or until the pastry just comes together, but is still crumbly looking with tiny pebbles of butter still visible.
2. Remove steel blade from food processor; dump pastry mixture into a large bowl. Gently knead the pastry just until a ball forms. Gently pat pastry into a 6-inch disk. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
3. Lightly butter an 11-inch tart pan with a removable bottom. On a lightly floured surface, roll pastry from center to edges into a circle 13 inches in diameter. Wrap pastry around the rolling pin. Unroll it into the prepared tart pan. Press pastry into fluted sides of tart pan; trim edges. (If pastry breaks when it is transferred to the pan, press together to seal.) Using a fork, prick the bottom and side of the pastry shell, being especially sure to prick where bottom and sides meet. Place on a baking sheet and freeze for 15 minutes.
4. Bake in a 425 degrees F oven about 12 minutes or until pastry is golden. Remove from oven; cool in pan on a wire rack. Set aside.
5. For apple filling: Using an apple corer, twist and remove each apples core; discard. Cut cored unpeeled apples crosswise into 1/4-inch thick rings.
6. In an extra-large (12-inch) nonstick skillet, melt the 3 tablespoons butter over medium heat. Stir in granulated sugar, the 1/4 cup Boiled Cider and lemon juice. Add apple slices to the hot butter mixture. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until apples are tender and most of the liquid is evaporated, gently rearranging apples and occasionally spooning butter mixture over apples during cooking. As apples become tender, carefully transfer apple slices with tongs or slotted spoon to the baked pastry shell, overlapping slices slightly. After all apples are removed, gently boil mixture in skillet until thick. Pour evenly over the apples.
7. In the same skillet, combine apple jelly and the 2 tablespoons Boiled Cider; melt jelly over low heat. Brush melted jelly mixture over apples. Sprinkle with the 1/2 cup pecans.
8. To serve, remove sides from tart pan. Cut tart into wedges and serve warm or at room temperature with sweetened whipped cream. Cover and chill within 2 hours.