Rotten to the Core Page 27
Take an ovenproof platter and hold it over the top of the skillet, then reverse the tart onto the platter. If all the stars align, all the apples should stay in place, beautifully caramelized. If they look a little pale, you can sprinkle the top with a layer of confectioners’ sugar and run it under a broiler for a few minutes (watching carefully!).
And if you get a jumbled mess of apples on a crust—it will still taste wonderful! Just add some ice cream or whipped cream to it and call it a French crumble.