For Thanksgiving this year I was in charge of making apple pie. I know this is not technically a tart, but I prefer apple pie with crumble topping, rather than a double-crust pie, so it's very close to a tart.
I used The Food Lab's easy pie dough recipe to make the dough ahead of time and kept it in the fridge for a few days, then assembled and baked the pies the day of our dinner.
The dough is very easy to make in the food processor. I've been afraid to attempt pie crust in the past but I'm finding it pretty simple these days. As long as you keep things very cold it isn't scary at all!
Here's what you need for two apple pies with crumble topping:
