For the Crust

1. Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. Pulse in the food processor, or use a pastry blender or your fingers and cut the butter into the flour, until butter is the size of small peas.
2. Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form.
3. When enough water has been added to allow the dough to come together, transfer to a lightly floured work surface and gather the dough into a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour or overnight.
4. After dough is chilled, preheat oven to 400º F and move the rack to the center position. Line a sheet pan with parchment paper, or place a Silpat mat on the sheet pan. On a lightly-floured surface, roll the dough out to a 16-inch round. Transfer the round to the cookie sheet. 

For the Filling

1. In a large bowl, combine sugar, cinnamon, ginger, lemon zest and salt.
2. Peel, core and thinly slice apples and add to sugar mixture.
3. Toss apples with lemon juice and coat well with the sugar mixture.

Assemble the Tart

1. Arrange the apples on the dough, leaving a 3-inch border, in a circular pattern with all the apple slices pointing the same way, working from the outside to the center.
2. Fold edge of the dough up around the apples, overlapping the dough when necessary. 
3. Brush edge of the dough with beaten egg white and sprinkle with coarse / turbinado sugar.
4. Place cookie sheet on the center rack of the oven and bake until the crust is golden and apples are fork-tender, about an hour.
5. Transfer cookie sheet to a wire rack to cool completely. Slide the tart onto a serving platter, slice into 12 pieces and serve with vanilla ice cream.