This is it—the famous tarte Tatin from France, the secret of which is the apples’ giving up their juices in the cooking process, combining with the sugar and butter, and caramelizing, so that the full range of flavors is in the caramel (quite different from making caramel and pouring it in the pan to start with).
Peel and core the apples and cut them in sixths. Toss them in a bowl with the sugar and salt.
Bake until the apples are tender and the crust golden and cooked through, about 45 minutes. Look along the sides of the tart to see if the juices have started to caramelize. If they are deep golden brown, the tart can be left to cool for 5 minutes and then turned over onto a plate. If they are not, put the pan over medium heat and cook, moving the pan slowly around the burner, for 5 to 10 minutes to let the juices caramelize. Then let cool for 5 minutes and turn it out onto a platter. Serve warm with the chantilly cream.
© 1986 Jeremiah Tower. All rights reserved.