My Parisian friend Alx Wagner and I have spent a lot of time in the kitchen teaching each other new recipes and techniques and trading culinary stories. Since it’s apple season she suggested that we make a couple of French tarte tatins—those wonderful caramel-flavored apple tarts—for dinner. I thought they might be too much work for a weeknight meal considering our large group of houseguests and family. “No, no. I have a very easy recipe and it is sooo good. I make it all the time at home.” Who could argue?

We headed to the market for the day’s supplies; some apples, caramel sauce and a box of best-quality, pre-made pie crusts. Neither one of us wanted to fuss with making our own caramel or pastry today. Alx filled a sack with Golden Delicious apples and said, “These are one of the best for this tart because they hold their shape well. Don’t buy apples that you’d use in pie or they could become mushy.”

As we strolled up and down the aisles collecting the ingredients, Alx told me that the tart was accidently created by French woman, Stephanie Tatin, 120 years ago. Stephanie owned l’ Hotel Tatin in the Loire Valley with her sister Carolina, and was known for her apple pies. One day things went badly for her—or did they? The dining room was hopping when she set a pan full of apples with sugar and butter cooking. Distracted, she smelled the soon-to-be-burned apples and worked quickly to save the dish. Stephanie covered the apples with some pie dough and shoved them into an oven to finish cooking. When the crust was golden, she removed it—probably held her breath—and inverted the apples onto a plate. Voila! Unbeknownst to her, a classic was born.

Back in my kitchen, Alx and I peeled, cored and halved enough apples for the two tarts. She melted some butter in my well-seasoned iron skillet and tossed in some apples. A few flips of her wrist and all were well coated. Alx lowered the heat and said, “Let them cook for about 15 minutes—tuning them after 8 or 9 minutes. You want the apples softened but still firm.”

I got out two pie plates and Alx spread several generous tablespoon of caramel sauce on the bottom of each. This is all the flavoring this tart needs—there are no spices like we use in our American pies. Alx arranged the apples round side down, then I laid the pastry over the top of each tart and we tucked it snugly under the apples around the edges. We put the tarts in a preheated, 350-degree oven to cook until golden—about 35 minutes.

While they baked, I poured us each a glass of wine and learned how the fame of Stephanie Tatin’s amazing tart spread far and wide. Restaurants sent spies so they could recreate the dessert. Even legendary restaurateur Louis Vaudable of Maxim’s Paris added the tart to his menu. The rest is history.

As we pulled the tarts from the oven I worried that they would stick, making for an ugly presentation. “Don’t worry, I’ve never had one stick before,” Alx reassured me. I ran a knife around the edges to loosen things up and silently asked the cooking gods to be good to us. Both tarts dropped easily onto their platters as a delicate caramel scent filled the air.

“Always serve Tarte Tatin warm, never cold,” Alx advised. “I like it with thick cream on the side—not too sweet.” My Parisian guests were thrilled to see the tart, while my family thought it was a fancy open-faced apple pie! Everyone agreed this should become a regular on my table.

The great thing about Alx’s easy tarte tatin recipe is the brilliant use of bottled caramel sauce and pre-made pastry dough. Things come together quickly, making it a real option for a weeknight dessert or unexpected guests.

Here’s to you, Stephanie Tatin, for not abandoning your burning apples. What would apple season be without your wonderful creation?

Get a printable copy of this easy tarte tatin.