Tarte Tatin

[underused]

There may be no better time to try a new recipe than when you have a friend nearby and nowhere to go. Yesterday, in the midst of a snowpocalypse, my mother-in-law (who does not listen to weather reports) came for a visit and we decided to try our hand at Tarte Tatin.

This French pastry was named after two sisters, Stéphanie and Caroline Tatin, who ran a hotel south of Paris in the 1880s. It involves caramelising apples on the stovetop, then covering your pan with pastry before baking it in the oven. Once finished, the whole thing is turned onto a plate to reveal a sticky, golden apple tart.

As we discovered, it was fussy but not hard to make (it's really more time than skill)--and oh boy, was it ever worth the effort.
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