Apple Tart

• 4 medium-sized McIntosh apples
• 1 nine-inch short crust pie shell, chilled
• 3 tablespoons sugar
• 2 tablespoons Calvados, rum or whisky
• 1 tablespoon unsalted butter, melted

1. Preheat oven to 400 degrees.
2. Quarter, peel and core the apples.
3. Cut them in one-and-a-fourth-inch slices and toss in a bowl with sugar and Calvados.
4. Fill the tart shell with apples, spreading them evenly over the surface and brush them with melted butter.
5. Bake for 30 to 40 minutes pushing down with a fork any edges that brown too much.
6. If the pastry starts to brown, cover the pie loosely with foil and reduce the oven temperature to 350.
7. Serve warm.

apples, shell, sugar, calvados, unsalted butter

Taken from cooking.nytimes.com/recipes/5332 (may not work)