Pre-heat the oven to 350 degrees F and grease a 10 inch tart pan (ideally one that has a removable bottom).

Start by prepping the apples: In a large bowl, toss together the apples, 1/3 cup of brown sugar, lemon juice, and 1/2 tablespoon of cinnamon + vanilla. Mix until the apples are coated and set aside.

Make the crust: In a large bowl, whisk together the flour, brown sugar, sat, and cinnamon and then use a rubber spatula to fold in the melted butter until fully combined.

Press the crust into the pan with your fingers so that it goes up the sides evenly and is tightly packed into the pan.

Arrange the apples in clusters that are lightly fanned out and place them neatly into the crust. I like the alternate the direction that the apples are going to make it visually pleasing. You can also arrange the apples in the tart one at a time so that they make a circular patter starting from the center and going outwards.

Sprinkle the tart with 1/2 tablespoon of sugar and place the small cubes of butter all around the tart (see photo for reference).

Bake for 50-60 minutes or until the crust is a deep golden brown and the apples are tender. Optioanal: brush with a little additional butter to keep the apples moist and ENJOY!