Happy Thanksgiving. Make this tart with whatever apples you like, but if you can find Arkansas Black apples (these were from the store known as “Whole Paycheck”) buy lots of them– they keep in the crisper drawer a long time, and get blacker and sweeter with age. They are sweet/ tart– great for baking, but also nice and crisp for eating.  Thank you Johnny Appleseed! I sliced mine here on the mandolin– but I have made this tart with thicker slices, and it was still very good.  The crust is a super buttery sweet tart pastry from Mark Bittman in The New York Times.  The recipe made enough for a very simple 10 inch tart, or a folded edge/ rustic 9 inch tart. Tarts are…