Autumn brings an abundance of apples, and when there are bushelsful, it’s time to make dessert.

This upside-down apple tart is a classic French dessert, known as a tarte tatin. It requires the fruit to simmer in a slick of butter and sugar until a burnished caramel forms and the fruit softens.

Apples are fine fall contenders for this seasonal tart. They are firm enough to hold their shape while acquiescing to the bubbling caramel, as they soften and release their flavorful juices into the filling. Once inverted, the fruit on the bottom of the pan becomes the glorious, lacquered top to the tarte.

A simple sour cream pastry is a go-to base for the tart. It yields a crumbly cookielike crust, which is irregular and forgiving — helpful for the novice baker. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. The crust will continue to bake, and when it’s finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of sweetness.

Apple Tarte Tatin With Calvados Cream

Servings: 8

Ingredients

Pastry:

1 1/2 cups all-purpose flour

3 tablespoons sugar

1/2 teaspoon kosher salt

3/4 cup chilled unsalted butter, cut into cubes

1/3 cup full-fat sour cream

Tart:

1/2 cup unsalted butter, softened, cut into 4 pieces

1 cup plus 1 tablespoon granulated sugar

6 to 8 Granny Smith apples, peeled, cored and halved

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 egg, beaten to blend, for glaze

Cream:

1 cup heavy cream

1 tablespoon confectioners’ sugar

1 tablespoon Calvados (apple brandy), optional

Directions

To prepare the dough, combine the flour, sugar and salt in the bowl of food processor and pulse to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form.

Gather the dough into a ball and then flatten and wrap in plastic. Refrigerate for at least 2 hours. (The dough may be made one day ahead and refrigerated until use or frozen for up to one month. Allow to defrost in refrigerator overnight before using.)

Remove dough from the refrigerator and let stand at room temperature for 15 minutes before rolling out.

To prepare the tart, place the butter in the bottom of a large ovenproof skillet with sloping sides. Sprinkle the 1 cup sugar evenly over the butter and pan. Cook over medium heat until the butter melts, the sugar is partially dissolved and the mixture is bubbling, about 2 minutes.

Arrange the apples closely together, cut side up, in a circular pattern in the skillet. Cut any remaining apples into wedges to fill in the spaces. Mix the 1 tablespoon sugar, cinnamon and cardamom in a small bowl and sprinkle evenly over the fruit. Increase the heat to medium-high and cook until a thick, amber-colored syrup forms, turning the skillet to ensure even cooking, about 25 minutes.

While the fruit is cooking, preheat the oven to 425 degrees. Roll out the pastry on parchment paper to a round shape slightly larger than the skillet. Slide the paper onto a baking sheet and place in the refrigerator to keep chilled until the syrup is ready.

When the syrup has colored, remove the skillet from the heat and lay the pastry over the fruit (work quickly because it will begin to melt from the heat of the pan). If the pastry breaks apart in places, do not worry. Simply cobble the pieces together over the tart. It does not need to be perfect. Then, cut 3 to 4 slits in the pastry with the tip of a paring knife and brush the pastry with some of the egg glaze.

Transfer the skillet to the oven and bake until the tart is deep golden brown and firm when tapped, 25 to 30 minutes.

While the tart is baking, make the whipped cream. In the bowl of an electric mixer, beat the cream on high speed until traces of the whisk appear. Add the sugar and Calvados and whip until peaks form. Transfer to a bowl and refrigerate until use.

When the tart is ready, remove from the oven and cool on a rack for 1 minute. Cut around the edge of the skillet with a metal spatula to loosen the pastry. Place a large serving plate over the skillet and, using oven mitts for both hands, invert the tart onto the plate. If any of the apples or caramel are stuck in the pan, quickly remove with the spatula and fill in the gaps on top of the tart before the caramel sets.

Cool the tart slightly before serving and serve warm or at room temperature with the whipped cream.

Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.