Slash the dough crosswise.
Place a cling film around it and let it swell in a warm place for 2-3 hours.
Fold in three and turn the dough 90°. Spread out lengthwise again and fold in thirds again. Do this one more time. It is not easy and you will have to flour the work surface regularly.
Roll out the dough to the size of the pan one last time and place it on top of the apples.
Bake at 180°C until the pastry is really golden and caramelized (40 minutes).
Turn out gently and enjoy warm!