I used the recipe from Cooks Illustrated for the foolproof pie crust. I made the crust a day ahead and had it chilling in the fridge.
As for the apples, I used a combination of varieties, but you can choose your favorite(s).
Put the tart on a baking sheet to catch any spillover, and put it in the oven on the bottom rack. Bake for about 50-70 minutes, until the tops of the apples are golden brown.
Remove the tart from the oven put it on a rack to cool before you remove it from the tart pan.
Serve warm, cool, or cold.