Tarte Tatin

Child's version of the Tatin sisters' happy accident — apples cooked in caramel under a lid of pastry, then flipped at the table. She walked viewers through the nerve-wracking inversion and the reward of apples lacquered in their own caramel.

1. Peel, halve, and core the apples, then toss them with lemon juice to keep them from browning.

2. Melt the butter in a heavy ovenproof skillet, add the sugar, and cook over medium heat until it turns a deep amber caramel. Take it off the heat before it burns.

3. Pack the apples into the caramel, rounded side down, and cook them gently on the stovetop for about 15 minutes, basting with the caramel.

4. Lay the pastry over the apples, tuck the edges down inside the pan, and bake at 425°F for 25 to 30 minutes, until the pastry is puffed and brown.

5. Let the tart rest for a few minutes, run a knife around the edge, then invert it onto a serving plate in one confident motion. Serve warm.