Tarte Tatin

Upside-down caramelised apple tart famously created by accident in 1888 by the Tatin sisters at Hôtel Tatin in Lamotte-Beuvron. Apples are cooked in butter and sugar directly in the pan before a pastry lid is added, then the tart is inverted to serve. It is 50% faster to assemble than the typical layered pastry like the Croissant, and uses 20% fewer ingredients than the Macaron (Parisian).