TARTE TATIN AS I SEE IT IN FRANCE

Make a single recipe of Pate Brisee:
1 1/4 cups flour
1/2 stick butter
1/2 t salt
1 T sugar
3T water
Chill till the apples are cooked.

Peel core and quarter 7-8 apples.  Cortland, Granny Smith or if you like them,
Golden Delicious.
I cast iron frying pan, 10 inch a similar heavy bottomed pan will work but best not
to use something that is too thin as the apples will turn to mush if too much heat
below.:
melt 6 tablespoons of butter(real butter, probably unsalted is best)on med heat.
Add 1 cup sugar when the foam subsides but before it colors.
Cook until the sugar melts in the butter(try not to stir, but it will be OK if you
must)and continue till it turns a nice amber color.  Add extra butter if it refuses
to melt.
Arrange the quartered apples VERY tightly in the caramel in a pleasing pattern with
the nice side facing down into the pan. Shingle them in if you must.
Continue to cook the caramel and apples till the apples are tender but not soft. 
Caramel will bubble up around the apples.
NO Spices, but if you cannot live without, use some cinnamon.
As the bubbling subsides, roll out the Pate Brisee till it just overlaps the top of
the pan by 14 inch.  It does not have to be neat! Or round!
Lay the pastry over the top of the apples and press down till it makes full contact.
 Tuck the excess down around the apples into the pan edge slightly...do not fuss,
it should be a bit rustic. Do not poke holes in it.
Bake at 375 in mid oven for 30 min. 
Turn over onto a platter to unmold before the caramel has time to cool...within
three minutes or so.
Serve hot or cold.  If you have Creme Fraishe so much the better.
Does not taste like apple pie.  Fresher, more appley, so choose an apple you like
the taste of.
Do not substitute pastry type if you like to be authentic, but others will work.

You can also make this by pouring the caramel in the cups of a muffin tin, putting in a piece of apple and covering with small rounds of pastry...you will have to experiment as I have never done this, but I have eaten plenty!  Put them in paper pastry cups to serve or carry.

Whip cream with a tablespoon or more of brandy, dark rum or something of that ilk.

There is no reason not to try this with pears or peaches, apricots etc.  Just to not overcook them till they turn to mush!