Oneforthetable.com

There are plenty of reasons to enjoy apples this season. For me, it's because they make the best desserts. And with apples so plentiful at farmers' markets and supermarkets this time of year, I love to make tarts. There's just something special about an apple tart. Particularly, Apple Tarte Tatin, one of the most classic of the French tarts. It's a dessert that can be called both comforting and elegant.

Supposedly, as the story goes, the Tatin sisters invented the dessert by accident while attempting to make an apple tart to serve their hotel guests. The dish became so popular that its fame spread throughout the Sologne region. It is now known throughout the world. It seems that the best things are almost always invented accidentally.

Traditionally, Tarte Tatin starts out by melting butter in a skillet and adding sugar to make a caramel. Then apple quarters are added and cooked until tender. A round of pastry dough tops the apples, and the whole skillet is placed in the oven. In my adaptation, I use brown sugar, for its fullness of flavor, and add a pinch of cinnamon and a dash of brandy for that extra bit of goodness. Instead of cooking the apples in the caramel, which either tends to overcook them or burn the caramel, I just place the apples in the pan, cover with pastry, and bake. Serve a slice warm with a dollop of creme fraiche or a scoop of vanilla ice cream, and it's the perfect dessert after a cozy dinner or any time the craving hits.

Apple Tarte Tatin

Yield: 8 slices

4 large or 6 medium apples

1 lemon, juiced

4 tablespoons butter

1/2 cup brown sugar

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