Caramelised Apple Tart

I first encountered Tarte Tatin in early 1974, when I lived briefly with the Pinelli family at their small hotel in Monte Carlo. Raymonde Pinelli loved apples in all forms and had beautiful 19th-century earthenware Calvados jugs in the shape of apples, which I have to confess I coveted. Raymonde’s method of preparing Tarte Tatin involved repeatedly turning wedges of her favourite apples, les Golden, in a buttery caramel in