In a large bowl, combine the flour and salt. Cut in the butter into the flour mixture by snapping with clean fingers or using a pastry blender until the mixture resembles coarse crumbs. Add the vinegar and ice water and stir until the dough just comes together. Pat into a flat rectangle about an inch thick, cover in plastic wrap and chill until cold.

The Pink Pearl Apples

Peel and core the apple. Slice in half. Lay each side flat and slice into thin half moon pieces. Add the apples to a bowl and toss with the lemon juice. Repeat with second and third apples. Set aside.

Preheat oven to 400°F.

Mix together the light brown sugar and the allspice and set aside.

In the bowl add the mascarpone cheese, honey, and whipping cream. Stir until smooth. Set aside.

On a lightly floured work surface, roll out the chilled dough into a 1/4 inch thick square larger than the tart pan. Lay the dough across the pan and press off edges. Spread the Mascarpone Honey Cream carefully onto the crust. Place the apple slices over the filling shingling the slices one onto the other. Sprinkle with the sugar/allspice mixture.

Bake for about 25-30 minutes, or until apples are soft with just browned edges and crust is light golden brown.

Serve hot with a dollop of whipped cream.