I really encourage you to check out this delicious post on The Adventurous Eater because it's honestly the best apple dessert I've ever had! Otherwise, if you're feeling a bit short on time, go with this simple rendition. The pate sucree is slightly adapted from the above link.
Makes enough for three 8 or 9 inch tarts
3/4 c + 1 tbls (125 g) confectionery sugar
1 c (250 g) butter
1 vanilla bean, seeded
3 1/2 c (438 g) cake flour
1/2 tsp baking powder
Apples, however many are needed to fill your desired pan. Just eat the leftovers. I used 1 1/2 Golden Delicious apples (they're my favorite!) to make four very small tarts
Sugar, for dusting
Flour, for dusting
Cream the butter sugar and vanilla bean seeds until light and fluffy, then add the eggs, one at a time, until fully incorporated. Sift in the cake flour and baking powder and mix just to combine. Form into three small discs, wrap each in plastic and store in fridge for at least a half an hour.
Roll out the desired amount of dough to line either individual tart rings, a tart pan, or a pie dish and dock with a fork to prevent the dough from rising. Sprinkle with a little sugar and flour then place in fridge.
Peel and core the apples, then slice very thinly. Use a mandoline if you have access to one. You want them so thin that that they can bend easily and conform to the circular shape of the pastry ring. Work quickly so the apples do not brown - I've heard that storing the cut slices in water laced with lemon can prevent the reaction for occurring. After the apples have been sliced, arrange by overlapping each slice and forming concentric circles. Sprinkle with a little sugar and bake at 350F (175C) for approximately 30 minutes, or until the crust begins to brown.
After you pull them from the oven, heat a little apricot jam with a few splashes of water to make a thin apricot glaze. Gently brush over the tarts for an extra kick of sweetness.