If you choose to you can first peel your apples. I chose to keep them unpeeled. Cut apples in half and remove core with pairing knife (or use an apple corer).
Thinly slice apples and put into large bowl. Add in sugar, brown sugar, cinnamon, and squeeze of lemon juice. Mix completely so each slice is thoroughly coated.
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Once apples are done, set aside and remove chilled pastry dough. Roll out chilled dough onto lightly floured surface until ¼“ thick (around 14” diameter). Roll the dough onto the rolling pin and then unroll onto parchment paper lined baking sheet.
Arrange the apples onto dough, as you like. I arranged mine in a circular flowering pattern. Starting with the outermost circle about 2 inches from edge I put down the slices in a circle. The next inner circle was placed halfway on top first circle. Work your way in until you make it to the middle.
Fold in the edges of the crust slightly over the outermost ring of apple slices.
Brush the edges with heavy cream and place in the 400°F oven for 30 minutes.
Reduce heat to 350°F and bake for additional 10-15 minutes until crust is golden brown.
Remove tart from oven and brush over warmed apple jelly on apple slices until glistening. (Apple jelly should be microwaved for a few seconds until runny enough to brush)
Serve up warm by itself or with a side of ice cream.
Enjoy!
