Part 4/9:
The pièce de résistance is Martha’s Apple Tart Tatin—an upside-down apple tart featuring a caramelized syrup base. Martha rolls her dough to about 10 inches in diameter, then lines a cast-iron skillet with slices of Braeburn apples, which are first cooked in caramel made from sugar, water, and butter. She emphasizes stirring the caramel until it reaches a rich amber hue, then places the apples on top, pouring the caramel over them.