Mix cold water, sugar, and salt together.

Sift the all-purpose flour.

Add cold butter to the flour and cut it into small pieces using a scraper.

Create a volcano shape with the flour mixture and add 1/3 of the sugar-salt water. Mix gently.

Repeat the mixing process two more times with the remaining sugar-salt water.

Form the dough into a ball, wrap it in plastic, flatten slightly, and refrigerate for 30 minutes.

Peel and dice the apples.

Caramelize honey and sugar in a pan.

Add diced apples to the caramel and cook until golden brown. Add butter and stir until melted.

Add cornstarch and cinnamon powder to the apple mixture and stir well.

Roll out the chilled dough and press it into a tart pan. Prick the base with a fork.

Cut the remaining dough into strips for lattice topping.

Fill the tart base with the apple filling.

Create a lattice pattern with the dough strips over the filling.

Brush the lattice with egg wash.