Prepare the Dough:

In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Pour the yeast mixture into the flour and butter mixture. Stir until the dough comes together. Turn the dough onto a lightly floured surface and knead briefly until smooth. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Apple Filling:

In a mixing bowl, toss the thinly sliced apples with brown sugar, ground cinnamon, lemon juice, and cornstarch until well coated. Set aside.

Prepare the Pecan Topping:

In a small bowl, combine the chopped roasted pecans with melted unsalted butter and maple syrup or honey. Mix until the pecans are well coated. Set aside.

Assemble the Tart:

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough into a rectangle approximately 12x16 inches (30x40 cm). Transfer the rolled dough to a parchment-lined baking sheet.

Arrange the prepared apple filling evenly over the center of the dough, leaving a 2-inch (5 cm) border around the edges. Sprinkle the pecan topping over the apples.

Fold the edges of the dough over the filling, pleating as necessary to enclose the tart.

Bake:

Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Remove from the oven and allow the tart to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Serve:

Once cooled, slice the tart and serve. Optionally, dust with powdered sugar or serve with a scoop of vanilla ice cream.