Chef's Notes: At my language school in France, they served a tarte aux pommes in the cafeteria. I was determined to find out how to make it. Since the tarte really is about the apples, I chose the Jonagold apple: not too sweet or too tart, it has the perfect balance. (Note: you’ll only use half of the crust, so reserve the other half for another tart. It’ll stay fresh in the freezer for up to 2 weeks.)