I learned to make this apple tart from a French Chef in one of the first restaurants I worked in. It is simply made by turning some apples into applesauce, rolling out and blind baking a tart shell, filling it with the apple sauce, and topping with sliced apples for the bake. A good basic pie or tart dough is always a good thing to have on hand. It is useful both for sweet and savory applications as well as closed or open pies and tarts. Simple, crumbly shortcrust doughs like this one became common in medieval Europe in the mid 1500s. While it is most common to use white flour to make this type of shortcrust, I prefer whole wheat, which makes a more tender crust and adds more depth of flavor to any pie or tart. It requires a slightly different approach. With a white flour crust, it is really important not to overwork it or it will make a tough crust. With whole wheat, it is the opposite – if you don’t work the dough enough, it will be too delicate to roll out and shape into your baking mold. If you go to roll it out and it falls apart, just ball it up and start again (It may need 5 minutes to rest before it’s manageable).