A tarte tatin is basically an upside down apple tart...
cooked in caramel so the apples go all golden brown and sweet and yummy. it's a very typical French dessert that I learned from watching my dad making it. He'd find any excuse to make a pudding, and I am so glad for this. Amongst his favourites are (I think): "It's Sunday" (lets make a pudding), "we've-got-friends-coming-round-for-aperetif-and-they might-end-up-staying-over-for-dinner-and-we- need-to-be-prepared" (lets make a pudding),one of us is coming round for lunch-more likely a week end in our case- , oh we've got loads of (apples/butter/ready made pastry..) in the (cellar/fridge/freezer), and so on.
but anyway, it's a quick and no-fuss pudding to make and you only need a few ingredients which helps if you decide to make it at the last minute (it's best served warm anyway, just after you've left it to cool for a bit, yummmmmm!)

You need:
1 shortcrust pastry- ready made or home-made (got a great recipe on my blog in French if you want; will put an English version on here one day, I will!)
1 Kg of apples (Braeburn work well- avoid crumbly ones like "golden")
60g of butter
125g of sugar
2 tablespoons of water

You also need either a large frying pan that can go in the oven or a tart case (about 10 inches diameter)

start by making your caramel: put the sugar and water in a pan and bring to the boil. Stir constantly and keep simmering until it turns a nice golden brown colour. Pour it in the bottom of your tart case/pan
Peel, core and cut your apples in thick pieces (you should get about 6 per apple)
Place the apples on top of the caramel (don't worry if it's goen all solid)
Place little knobs of butter in between the apples (you can also sprinkle a little extra caster sugar on the apples at this stage, 2 to 3 levelled tablespoons)
cover the apples with the pastry and tuck it in all round with the end of a knife
Bake in a medium hot oven (180 degres) for 30 minutes
Take your tart out of the case and on a serving plate as soon as you take it out of the oven
Serm warm with a dollop of creme fraiche or (if you can find some) Carte d'Or caramel et beurre salé.

Enjoy with moderation!