Serving and storage: The dough can be made up to two days in advance and refrigerated, or frozen for up to three months. The tart should be served the day it is made. If you're entertaining and want to get ahead of the project, you can roll the dough and leave it on the baking sheet and put it in the freezer, so it's ready to top with apples and bake. (You can actually freeze the unbaked tart with the apples on it too, which, admittedly, isn't in the spirit of a fresh apple tart, but works.)