Tarte Tatin

French upside-down apple tart attributed to the Tatin sisters, who ran a hotel in Lamotte-Beuvron, in Sologne, at the end of the nineteenth century. The apples caramelise in butter and sugar at the bottom of the mould, covered with pastry, and the whole is inverted after baking. Served warm, the caramel coating the tender fruit, it illustrates the French regional patisserie of palace hotels.