Tarte Tatin -- Saw my first version of this on FoodTV (Tyler's Ultimate Apple Pie), but the first one I actually made was the peach tarte tatin. Absolutely amazing....

V1. Apple Tarte Tatin -- from Patrick Laget via FoodTV.

1 stick unsalted butter * 1 egg, lightly beaten * 2 tablespoons cold water * 1 pinch salt * 1 2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:

1/2 stick unsalted butter * 3/4 cup sugar * 10 apples (recommended: Granny Smiths or Reine de reinette) * 2 tablespoons sugar, for sprinkling

1. Preheat oven to 400 degrees F.

2. To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.

3. Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.

4. Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.

5. Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.

6. Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

V2. Peach Tarte Tatin -- from Bon Appetit. This particular recipe uses purchased puff pastry, making it a little bit easier.

1/3 cup sugar * 3 tbsp water * 2 tsp light corn syrup * 2 tbsp unsalted butter * 1 tsp fresh lemon juice * 1/8 tsp salt

5 medium unpeeled peaches, quartered, pitted

1 sheet frozen puff pastry, thawed

1 tbsp grated lemon peel * sweetened whipped cream

1. Preheat oven to 375F.

2. Combine sugar, water and light corn syrup in small skillet until sugar dissolves. Increase heat. Boil without stirring until syrup turns deep amber color, occasionally brushing the sides with wet pastry brush. About 7 minutes. BUT WATCH CAREFULLY.

3. Remove from heat. Quickly stir in unsalted butter, fresh lemon juice and salt and immediately pour into 9" cake pan with 1.5 inch high sides.

4. Place unpeeled peach quarters, skin side down, in concentric circles, covering caramel completely.

5. Bake until peaches are just tender - about 30 minutes. Remove from oven.

6. Roll out puff pastry to 12 inch square. Cut out round (using 10" bottom preferably). Pierce all over with fork. Place atop peaches, tucking in around the sides.

7. Bake until puff is deep golden brown (about 27 minutes).

(IF YOU PAUSE. PAUSE HERE UP TO 6 HOURS @ ROOM TEMPERATURE. REWARM AT 350F FOR 10 MINUTES BEFORE CONTINUING)

8. Let tart rest for 5 minutes. Cut around the edge of the cake pan to loosen. Place large platter over cake pan, invert, allowing cake to settle on platter. Cool tart for 30 minutes and sprinkle with lemon peel.