Instructions

Heat oven to 400°F. Remove the thawed pie crust from pouch. On a lightly floured work surface, roll out the dough into a 13-inch round. Use as much flour as needed to prevent the dough from sticking (less is best). Every few rolls, flip the dough. Transfer the rolled dough to a tart pan with a removable bottom. Fit the dough into the pan, trim the edges. Cut the cheeks (i.e. skin) off the apples. Core and cut into four pieces. Lay each piece on its flat side and thinly slice the apples. Toss with lemon juice. Arrange the slices around the tart in any pattern desired. In small bowl, mix sugar and cinnamon. Sprinkle the cinnamon and sugar evenly over the over the apples. Dot the apples with butter. Transfer the tart to the oven and bake for 35 to 40 minutes. Increase the oven temperature to 425ºF and bake another 5-10 minutes to caramelize the apple slices.  Watch carefully not to burn the tart. Serve warm or at room temperature.