History records that this particular dish was unwittingly created by the Tatin Sisters, restaurateurs of Lamotte-Beuvron. It seems they put this tart into the oven and then rushed off to church forgetting about it. Upon returning to their restaurant, they were forced to serve the ruined tart to their hungry church-going clientele. They foisted it off as a new upside-down caramelized tart.
Most recipes direct you to put melted butter and sugar into a deep pan, or casserole, add apple slices, more melted butter, and sugar, and top with a crust and bake. I find this method unpredictable as to caramelization, and so offer you the following adapted recipe. Try making it both ways.
© 1974 Alma Lach estate. All rights reserved.