Beer Frappe Brûlée with Apple Tatin and Chamonix Biscuit

This dessert is a spin on the classic French dessert tarte tatin—the apples are effectively cooked in a caramel sauce (Marc’s favorite apple to cook with is the Granny Smith, by the way, but feel free to use whatever you like best). And just as in a proper tarte tatin, you have to use butter to make the caramel.

The Chamonix, not to be confused with Marc’s birth town, is a kind of cake usually filled with orange marmalade and is almost as popular among kids in France as Twinkies or