Tarte Tatin

My French housemate made tarte tatin, the classic French Apple "upside down" tart yesterday. A suggestion by Pierre Herme was to caramelise sugar then stir in butter to make a hard butter caramel- this gets poured in the bottom of the pan. Apples go over that. Puff pastry goes over that. Result- unbelievably good caramel apples with a beautiful dark caramel twang. Gotta love the French!