Tarte Tatin
1. melt butter in pan
2. apples (halved or quartered)--fill the pan
3. cover with sugar
4. cover with pastry dough
5. bake in oven at 450 degrees
6. Cook on stove to carmelize (boil)
7. Turn upside down (tap on pan to loosen)
9. Add more butter to the top
10. Flatten with spatula
11. Can pour over and light Calvados brandy (we'v never had success with this so we usually skip it!)
Serve with Sauternes (a dessert wine)
Becky's notes
This is from a cooking class that Craig & I took together in Boston--I think the Sauternes makes the dessert, but the tarte is also good the next day.