Sweetie Pie
Anytime you bake an apple pie, I’m there. Make an apple crumble, I’ll be right over. Bake up some apple pandowdy, I’m all yours. But if you really want to seduce me and reduce me to trembling, serve me a large slice of Tarte Tatin, one of the great classics of French bourgeois cooking, in all its sweet, steamy glory. This thick, richly caramelized upside-down apple pie was created by two sisters at the Hôtel Tatin in Lamotte-Beuvron, France, and has become a worldwide staple of bistro pastry making. If you’re truly looking for the best, head for the Hôtel Tatin itself (011-33-254-880003). Can’t make it to France? Try these stateside establishments.

new york
bouterin
420 e. 59th st.
(212) 758-0323

coral gables, florida
pascal's on ponce
2611 ponce de leon blvd.
(305) 444-2024

new orleans
restaurant cuveé
322 magazine st.
(504) 587-9001

san francisco
pastis
1015 battery st.
(415) 391-2555