1.Preheat oven to 180°C/350°F.
2.Peel and core apples; cut into eighths. Place apples in a medium saucepan with sugar, rind, juice and the water; bring to the boil. Reduce heat; simmer over a low heat 10 minutes or until apple is tender. Remove apple with a slotted spoon into a medium bowl. Simmer syrup 15 minutes or until reduced to 200ml. Remove from heat.
3.Meanwhile, process flour, butter and 1 tablespoon of the extra sugar until crumbly. Add enough iced water to process until the ingredients come together. Press dough into a ball. Wrap in plastic wrap; refrigerate 30 minutes.
4.Roll dough out between two large sheets of baking paper into a 35cm (14-inch) round. Remove top layer of paper; carefully lift dough onto a large oven tray.
5.Pile apples into the centre of the dough, leaving a 7cm (2¾-inch) border. Fold pastry edge up and around apple, pleating it as you go. Brush pastry edges with milk, then sprinkle with remaining sugar.
6.Bake tart for 40 minutes or until pastry is golden. Spoon some syrup over the tart before serving.
7.Serve with cream or custard, if desired.
If you would like to give the pie some colour, add a handful of frozen raspberries or blueberries to the apples before placing on the pastry.Note