No recipe, just a picture. Here's a Tarte Tatin I made in November during my apple-cake baking frenzy, using a recipe from Joanna Harris' book The French Kitchen. It was delicious, with wonderfully caramelised apples, and a melt-in-your-mouth crumbly shortcrust pastry. We finished it within 12 hours (the first few slices after dinner, the last crumbs for breakfast next morning). And that's just between two of us..
Yet K. insists the apple/crust ratio is wrong - he wants way more apples and a lot less pastry. Hence I'm looking for an even better recipe with more apples and less dough.
I'm thinking of trying Molly's good-looking one, especially as I've got a good bottle of Tokaji waiting to be consumed, and Molly claims it's a pairing made in heaven. However, I think I'd prefer one using shortcrust pastry instead of puff pastry.. Maybe I should attempt Clotilde's tarte tatin with salted butter caramel? What about this one from Epicurious using sour cream pastry?
Any other suggestions?