This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.