Preheat the oven to 375 Degrees F.
Prepare the apples by cutting off both cheeks (halves) of the apples on either side of the core. Each piece will have a flat side to place on the cutting board.
Lay them flat, and one at a time, make thin slices through the apple vertically, holding the shape together as you go.
Place each apple cheek onto the tart and fan out slightly, revealing a bit of the apple flesh.
Remove tart pan from the freezer.
Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom. Don't stress over making it perfect, it'll be a bit random and beautiful.
Sprinkle topping evenly with the remaining 2 tablespoons of sugar, ground cinnamon, and lemon juice then dot evenly with the cubed butter.
Bake for 35-40 minutes, until bubbling and browned.
Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.