Place a 9-10 inch tart pan on a baking sheet.
To make the crust:
Mix the flour, sugar and salt together in a bowl. Cut the butter in till the mixture resembles coarse crumbs. Make a well in the center and add the egg yolk, and milk. Stir to combine and fold into the flour just until combined. Flatten the dough into a disc, wrap in plastic and refrigerate for an hour or up to 24 hours.
To prepare the fruit:
Peel and core the apples and cut into thin slices, about ¼ inch wide, not into wedges as you would for an apple pie. Stir the preserves and brandy together. Set aside.
To bake the tart:
Place a rack in the center of the oven and preheat to 425 degrees F.
Roll the dough out to about 13 inches in diameter. Place it in the tart pan and brush the entire surface with the reserved egg white. Sprinkle with about a tablespoon or two of sugar and place the apple slices in a decorative pattern evenly in the center of the dough, pour and brush the apricot-Brandy filling evenly over the apples. Fold and crimp the crust over, making a slightly higher barrier of the crust to prevent the filling from bubbling over. Brush any remaining egg white over the exposed crust and toss another tablespoon or two of sugar over the surface.
Place in the center of the oven and bake for about 15 minutes, without opening the oven door, reduce the heat to 350 degrees and bake for another 25-30 minutes until golden brown. Cool briefly and serve.