Apple Tart Filling

The secret to making this filling look impressive, rather than a brownish-mushy mess like a typical apple pie filling, is to cut the apples into long, thin slices and not too add too much liquid. 

Apple Tart Filling
6 medium cooking apples (I've had success with MacIntosh, Cortland, Paula Red, etc)
1/2 cup packed light brown sugar
1 Tablespoon ground cinnamon
juice of one lemon

Peel the apples, quarter them, and remove the core and seeds. Then slice them thinly. Place in a bowl and toss with the sugar, cinnamon, and lemon juice.
That's it!
The mist time-consuming is just slicing the apples. Thinner apples create more layers, cook more quickly, and looks more impressive.