Very tasty tart. I might recommend that you roll out to 14 inches with waxed paper instead of plastic wrap as the layers of plastic wrap stuck to each other, trapping the dough and making it very difficult to roll out. I used about 2/3 of the apples it called for; there was no more room for more - this made two layers. However, I weighed out two lbs rather than 6 cups. I also substituted McIntosh apples. As to the other review regarding the amount of sugar, I actually used a smidge more sugar than the recipe called far (I used a heaping 1/3 cup) - I found it to be the perfect sweetness, so I would not decrease the sugar at all (I would actually increase it slightly). Much of the sugar drained out the bottom onto the pan below anyway and caramelized (I would add that you should use a jelly roll pan or similar as a significant amount of juice/sugar will leak out the bottom if you're using a tart pan with a removable bottom). Overall, a solid recipe. Nothing fancy, but good comfort food.
An AMAZING recipe! I added a little cinnamon and nutmeg to make it taste more like apple pie, and I would also recommend spraying the bottom of the pan with cooking spray prior to putting the crust in. I didn't and the juice from the apples caused the tart to stick to the bottom. It may not have been very pretty, but it was still absolutely delicious!
Simple recipe, but sometimes less is more. If you love apple tart, like my wife and her friends do, this is a keeper. I tend to cut down the sugar in the recipe as I find it a bit too sweet.