Prepare the apples: Peel and core 1 pound apples, then cut them into 1-inch pieces (see the Recipe Notes for tips on preparing the apples).

Make the applesauce: Zest a lemon with a microplane grater, then juice it and set the juice aside for later.

Bring the apples, ½ cup water, ½ cup granulated sugar, 2 tablespoons boiled apple cider, ½ teaspoon lemon zest, and ⅛ teaspoon ground 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.

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.

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

Peel and core 1 pound apples, then cut them into ⅛-inch-thick slices. Toss the slices with 2 teaspoons lemon juice and ⅓ cup granulated sugar.

Unfold 8 sheets phyllo dough, then quickly cover with a sheet of plastic wrap and a lightly dampened clean kitchen towel to prevent it from drying out.

Place one sheet of phyllo lengthwise on the prepared baking pan and brush with a coating of the ½ cup ghee (clarified butter). Place a second sheet of phyllo on top crosswise, then brush that sheet lightly with the ghee.Continue stacking and brushing until you've used all 8 sheets of phyllo, alternating their direction to create an approximately round base.

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 3 tablespoons unsalted butter.

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 coarse sugar.

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.

If desired, melt 1½ tablespoons 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.

Once cooled, cut with a pizza cutter or a sharp knife. Serve the tart on its own or with a scoop of vanilla ice cream or softly whipped cream for an extra-special dessert. Enjoy!

Storage instructions: For the crispest phyllo, this tart is best served the day it's baked, either at room temperature or gently rewarmed. 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.

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.

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