Tarte Tatin

Legend holds that the Tatin sisters accidentally invented this caramelized upside-down apple tart at their hotel in Lamotte-Beuvron. Whether by accident or design, the result is spectacular: apple quarters slowly cook in bubbling butter and sugar until deeply caramelized, then are covered with pastry and baked. The dramatic inversion reveals glistening, mahogany-colored apples atop a crisp, butter-soaked crust. Served warm with creme fraiche.