You can make this delicious Tart at home with little or no effort. The only rule with this desert is , it always should be served warm. With a dollop of Creme Fraiche or ice cream.

First make your crust and chill

1 1/4 cups flour

1 Tbs. sugar

1/2 tsp salt

1/4 cup unsalted butter (cut into small pieces)

3 Tbs. vegetable shortening

3 or more Tbs. cold water

Using a food processor combine flour, sugar and salt. pulse to blend. Add pieces of butter and shortening. Pulse until flour resembles small peas. Add water a small amount at a time until dough just comes together. Shape dough in a ball wrap and chill until ready for use. If you don't have a food processor you can blend the butter and flour by hand with a pastry cutter.

Tart

You will need a pan that is oven proof. In specialty stores you can buy a Tart Tatain pan. I was lucky enough to but mine at the famous Paris Cooking store "E DEHILLERIN". The pan must be oven proof and you should be able to turn the pan upside-down on a plate. A cast Iron skillet would work well too.

1/4 cup unsalted butter

3/4 cup sugar

6 cooking apple, peeled and sliced

In your oven proof pan of choice. Place pan on med heat and add butter. Once butter is melted sprinkle on sugar evenly. Continue cooking until butter sugar mixture turns amber color. (make sure you don't burn) Add the first layer of apple in a nice design (this will be the top of the tart) place rest of apple and cook caramelizing apples, about 10 minutes. Remove from the top of the stove and add the crust. Bake at 350 for about 30 minutes until crust is brown. Remove from oven and let rest for about 5 minutes. Place a large flat plate over pan and invert the plate and pan together. Remember to serve warm.