Apple Tatin

 A certain expectation accompanies the tackling of a classic.

A tatin is an upside-down pie where the caramelized fruit base is topped with a crust, and the whole thing is inverted right before serving. So, clockwise: a sugar and apple juice caramel; a pretty layering of apple slices; apples piled high, being cooked down; a topping of pastry dough, baked off in the oven.

I think the point of the tatin is to have beautifully caramelized filling with a beautifully crispy crust – the best of both worlds. Not to mention the beautiful patterning of the fruit. Yes, it’s supposed to be a very beautiful pie.

… And then turned upside down.

It didn’t come out quite as I’d expected (hoped may be a better word). I think in my enthusiasm to have super rich and caramelly apples, I may have over-cooked them a bit… And for some reason, the pretty pattern didn’t keep during the inversion process…

But it was still pretty good – I ate two slices before stopping myself. I can definitely see the allure of the tatin; it is the elegant French version of the homey American apple pie. I don’t know which one I prefer, though. I find delicate desserts more pleasing, but the heartier ones more satisfying. What a conundrum. I guess, in the end, like all things, it really depends on my mood!