Tarte Tatin Moderne

When I worked for The Culinary Institute of America at Greystone in the Napa Valley, I once had the pleasure of working with Chef Ferdinand Metz, then the school’s president, and a fellow instructor in the pastry kitchen at the school preparing a version of this tarte Tatin for a banquet in honor of Paul Bocuse. Each dessert was presented to the guest under a sugar dome approximately 5 inches (12.5 cm) in diameter. The domes were designed to resemble the classic silver half-spheres used in