For weeks now Steve has been asking for an apple pie.  I finally got my act together and made an apple tart when we were having friends in for dinner.  It was one of the first really cool evenings so a dinner of a rich beef stew followed by an apple tart seemed to be the French-bistro thing to do.  You can find the recipe for my pastry in a post on chicken pie (February 28, 2011) or you can use your own favorite pastry recipe or buy commercially-produced, refrigerated pastry circles to make the tart.  One pastry circle should line a small tart pan.
For the filling I used 5 crisp Granny Smith apples, peeled, cored, and sliced.  I seasoned the apples with about ¼ cup of cinnamon sugar (I make my own and always have it on hand as I like nothing more than a piece of toasted homemade bread slathered in butter and sprinkle with cinnamon sugar as an afternoon tea treat) and ½ teaspoon grated fresh ginger.  Then, I drizzled on about ¼ cup melted unsalted butter and gave a toss.  Added about 3 tablespoons of Wondra flour and gave another toss.  Arranged the apples into the pastry-lined tart pan and baked the tart at 375ºF for about 45 minutes.  It was delicious!