Tarte des Demoiselles Tatin (Upside-Down Apple Tart or Tarte Tatin)

Alain’s recipe for tarte tatin has been honed over many years. “The choice of apple is vital” he says, “I like to use those such as Braeburn and Cox’s because they have a the right texture and a good, crisp acidity. You can’t use ‘woolly’ apples, such as Golden Delicious because they don’t hold their shape, and you don’t want apples that discolour during cooking. As a safeguard I rub the peeled apples with lemon juice before cooking to keep them white and provide a nice, even colour once th