Photo: José Picayo; Styling: Jocelyne Beaudoin
1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
2. Preheat oven to 400°. Set oven rack to lowest third of oven.
3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
4. Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.