TARTE TATIN
    from Brigitte Bazoge
    
You need:

8 to 10 apples
150 g butter
150 to 200 g granulated white sugar
200 to 250 g shortcrust pastry

Method:

Put the butter and sugar into a pie pan. Put this pan on the stove and heat 
on medium heat. Mix the two ingredients with a wooden spatula and cook them 
until they form a  brown caramel. Beware not to let it darken too much; your 
pie will become bitter.

Allow the pan of caramel to cool. Peel, seed and cut the apples in slices.
Put the apple pieces on the cold caramel, squeezing them together to form a 
compact layer. If you have some extra pieces of apple, cut them in smaller 
pieces and put them on top. 

At this stage, to speed up the cooking process, I cover the apples with 
aluminium foil and cook for a few minutes (5 to 10) on high heat. The apples
will soak up the melting caramel and they'll be already half cooked.

Flour your counter. Roll out the shortcrust pastry to 3-4 mm thickness, and 
give it a round shape with a slightly larger diameter than the pan. Cover the 
apples with the dough, folding the edges inside the pan.

Bake in a hot oven (180-200°C or 350-400°F) until the crust is completely baked
and the caramel starts to leak out the sides.

Remove the pie from the oven. Cover the pan with a larger one, and unmold the 
tatin while it is still warm. Don't wait or it'll be too late!!!

Serve it plain, without custard nor creme fraiche nor ice cream. 
Otherwise it's not a tarte tatin anymore.

===============================================================================