When I first tasted an apple Tarte Tatin at the Auberge du Chasseur near Lausanne Switzerland I fell in love and proceeded to learn to make this simple yet sublime caramelized apple dessert. Over the years I substituted the apple for pears, peaches and even…

Adrienne gave me Rose Levy Beranbaum’s Pie and Pastry Bible for Christmas one year and afterwards I abandoned all other recipes for flaky tart pastry.  This recipe takes all the guesswork out of making pastry and, though the process is a bit unusual, it requires…