I love this tart, and I make it often because it’s such a nice riff on a traditional apple pie. The all-butter crust is lovely, and I think that its homely free-form shape looks especially fine on the Thanksgiving table, standing among all those proper pies. And if you don’t happen to have Calvados on hand (who does?), don’t bother running out to buy a bottle; Cognac, rum, and bourbon all work just fine. —Ruth Reichl, Editor in Chief
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