Step 1

Make the applesauce: Peel and core the first 1 pound of apples, then cut them into 1-inch pieces (see the Recipe Notes for tips on preparing the apples). Zest a lemon with a microplane grater, then juice it and set the juice aside for later.

Step 2

Bring the apples, water, ½ cup sugar, boiled apple cider, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes. Remove the lid and simmer until most of liquid is evaporated, about 5 to 10 minutes more.

Step 3

Mash the apples with a potato masher or a fork to a coarse sauce (if you need to...mine kind of fell apart on its own), then set aside to cool while you prepare the sliced apples.

Step 4

Assemble the galette: Preheat the oven to 400 °F. Line a half sheet baking pan with Silpat silicone mat or parchment paper.

Step 5

Peel and core the other 1 pound of apples, then cut into ⅛-inch-thick slices. Toss the slices with the lemon juice and ⅓ cup granulated sugar.

Step 6

Unfold the phyllo dough, then quickly cover with a sheet of plastic wrap and a lightly dampened clean kitchen towel to prevent it from drying out.

Step 7

Place one sheet of phyllo lengthwise on the prepared baking pan and brush with the ghee. Place a second sheet of phyllo on top crosswise, then brush that sheet lightly with the ghee. Repeat until all 8 sheets are used.

Step 8

Spread the cooled applesauce in center of the phyllo stack, leaving a 2-inch border, then top sauce with the sliced apples in a nice pattern, mounding slightly. Dot with the butter.

Step 9

Turn the corners of the phyllo over to form an octagon and press them flat. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with sugar.

Step 10

Bake the galette in middle of oven until the phyllo pastry is golden and the apples are tender, about 20 to 22 minutes. Remove from oven.

Step 11

If desired, melt the apple jelly in the microwave on HIGH for 20 to 30 seconds, then gently brush on the galette (you don’t want to break the phyllo crust). Allow the galette to cool on the Silpat until room temperature.

Step 12

Once cooled, cut with a pizza cutter or a sharp knife. Enjoy!

Step 13

Storage instructions: The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375 °F for 5 to 10 minutes to crisp up the phyllo.

Step 14

If you are making the tart for a special occasion in the more distant future, assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. You can also freeze it unbaked. Bake it from frozen, adding about 10 minutes baking time.

Step 15

Make-ahead instructions: The applesauce can be made 3 days ahead and chilled, covered.