Preheat oven to 425 degrees

Sprinkle bottom of a large rimmed baking sheet with cold water to protect the bottom of the tart from burning.

Roll the dough to about 12 by 15 inches and transfer to the baking sheet. Trim dough to about 11 by 14 inches and poke it all over with a fork to prevent it from puffing up too much in the oven.

Peel, core and slice the apples thinly. Arrange over the prepared dough in four long rows.

Sprinkle the entire tart evenly with the granulated sugar and then arrange sliced butter over the top.

Bake for 20 minutes and then check to ensure the tart hasn't puffed to the point where it is pushing the apples off. If this happens, simply poke the dough with a sharp knife to deflate and using the knife, carefully arrange apples back onto the tart.

Continue baking for an additional 30 minutes, checking every once in awhile for excess puffing and rearrange apples if necessary. Remove from oven when the edges are a deep golden brown.

Slide a large metal spatula under the tart to loosen and then slice into squares and serve.