Tarte Tatin is the classic French apple tart, a splendid if finicky marriage of Pâte Brisée crust and Calville Blanc d'Hiver apples.
On Thanksgiving I had Calville but did not want to fuss with that crust.
So I took a leaf from Rowan Jacobsen’s book, Apples of Uncommon Character, and made his easier version, which he playfully calls “Tarte Tintin.”