1. Preheat the oven to 400°F. Select a large baking sheet; line it with parchment, if desired, to catch any spills.

  2. To assemble the tarte: Brush about a tablespoon (14g) of the melted butter onto the parchment or baking sheet, making a 12”-diameter circle. Sprinkle the circle with about a tablespoon (12g) of the coarse sugar. Set aside.

  3. Roll the pastry dough into a square just slightly larger than 12”.

  4. Using a plate, bowl, or other template as a guide, cut an 11 1/2" to 12” circle from the pastry.

  5. Transfer the pastry to the prepared baking sheet, placing it atop the butter- and sugar-coated circle.

  6. Lay the apple slices in concentric circles on the pastry, overlapping them slightly and leaving 1/2" of bare pastry around the edge. If you use smaller apples, you'll make three circles. With larger apples, you’ll likely just make two.

  7. Carefully brush or drizzle the bare pastry edge and apples with the remaining 1 tablespoon (14g) melted butter, then sprinkle the remaining 1 tablespoon (12g) coarse sugar on top.

  8. To bake the tarte: Bake the tarte for 30 to 35 minutes, until the pastry is golden brown and the apples have softened.

  9. If you want to add color to the apples, turn the oven to broil and bake for 1 to 3 minutes longer, until the apples have browned.

  10. Remove the tarte from the oven and allow it to cool slightly before serving.

  11. The tarte is best served the day it’s made, but leftovers can be stored at room temperature, well wrapped, for a day or two. Reheat before serving. For longer storage, wrap securely and freeze.