1. Prepare pastry: In medium-sized bowl, with fingertips, quickly mix flour, butter or margarine, salt, 2 tablespoons sugar, and 2 tablespoons cold water until mixture forms a ball, adding more water, 1 teaspoon at a time, if needed. Press pastry onto bottom and up side of 9-inch tart pan with removable bottom; refrigerate.
2. Peel and core 3 apples; cut into chunks. In blender, combine 1/4 cup water with about one-third of apple chunks. Cover and blend at high speed until apples are pureed. Add remaining apple chunks, a third at a time; blend until smooth. Pour into 3-quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar. Over high heat, heat to boiling. Reduce heat to medium-high; cook, uncovered, stirring frequently, about 20 minutes or until very thick.
3. Peel remaining 3 apples. Cut each apple lengthwise into quarters. Remove core. Cut each quarter into 1/8 inch-thick wedges. In large bowl, gently toss apple slices with lemon juice and 2 tablespoons sugar.
4. Preheat oven to 400°F. Spread applesauce evenly over pastry. Arrange apple slices, closely overlapping, to form concentric circles around pie. Bake 45 minutes or until apple slices are tender and browned. Remove to wire rack.
5. Strain remaining apricot preserves through sieve into 1-quart saucepan. Over medium-high heat, heat preserves to boiling; continue cooking about 2 minutes longer or until preserves are thick enough to coat a spoon. Brush preserves evenly over top of pie. Cool pie in pan on wire rack.