There’s good reason that the classic Tarte Tatin is one of the most popular desserts in France, a country that is known for its great desserts: it’s really, really good. And it also happens to be pretty
easy to prepare, as long as you’re not queasy about intimate action with a little hot caramel. Created by Stephanie Tatin, one of the sisters who operated the Hotel Tatin in Lamotte-Beuvron, France,
in the 1880s, Tarte Tatin is an upside down tart that is made by cooking apples in a buttery caramel, topping it with a round of puff pastry and baking until it’s golden-brown, sweet and juicy. Then
the whole deal is flipped over onto a plate and served warm, au natural, or with whipped cream or a scoop of vanilla ice cream. My preference is for a quenelle of rum raisin ice cream, which has a
sweet, musky flavor that works so well apples and caramel. I like to use slightly tart Granny Smiths in my Tatin, but feel free to use any firm apple, such as Gala, Fuji or Honey Crisp.
