Classic French Apple Tart

A classic apple tart differs from an American apple pie in three ways: it has no top, the pastry is lined with a layer of applesauce, and the apples are very thinly sliced. When you slice the apple halves, leave a tiny strip uncut near one end, so the slices are still attached to one another. Then before you arrange the slices in the tart shell, cut away the tiny strip that holds them together. This allows you to more easily shape small groups of the slices in the pastry shell.