Instructions: Thaw pastry in wrapper according to package instructions. Refrigerate until ready to use.

Heat oven to 450 degrees. On a floured surface, roll out pastry in one direction to a 14-inch square. Prevent rolling pin from sticking by lightly sprinkling pastry with flour, brush away excess; rotate dough a quarter turn after each pass. Using a 12-inch tart pan as a guide, trim pastry to form a circle. Fold it in half, transfer to a parchment-lined 14- by 16-inch baking sheet, unfold, and chill at least 15 minutes.

Peel the apples, and place them in a large nonreactive bowl with lemon juice and rinds to prevent discoloration. Add just enough water to cover. Cut each apple into quarters, and remove core; slice thinly (no more than 1/8-inch thick) with a sharp knife. Remove pastry from refrigerator, and, working quickly, arrange apple slices in neat, concentric circles to about 1/2 inch from edge of pastry. Sprinkle with 2 tablespoons sugar, and bake for 15 minutes; rotate baking sheet after 7 minutes for even baking.

While tart bakes, prepare mulled cider glaze by combining cider, cinnamon, sugar and vanilla in a saute pan. Cook over medium heat 12 to 15 minutes, stirring frequently, until mixture thickens and reduces to a syrup a quarter to a third of its original volume. Keep warm until brushed onto tart.

Reduce heat to 375 degrees. Remove tart; place an inverted 12 inch tart ring around it to keep edges from burning. Brush lightly with glaze (reserve a quarter of still-warm glaze for serving); return tart to oven 10 to 15 minutes, or until apples begin to caramelize.

Remove tart from oven; carefully brush with remaining glaze. Cool 15 minutes; slice into wedges with a pizza wheel. Serve with ice cream or a dollop of creme fraiche.

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