This distinctive tart comes to us from Jessica Battilana, whose book "Repertoire" is filled with go-to recipes for everyday living. The key to this recipe is to cook the caramel until it's deep brown before adding the apples — the juices keep the sugar from burning. The apples turn a rich mahogany color and infuse the caramel with their flavor.
Bake25 to 30 mins
Total1 hr 5 mins