![Sweet firm apples such as Fujis work well in baking.](https://npr.brightspotcdn.com/dims4/default/75aa3f0/2147483647/strip/true/crop/200x150+0+0/resize/880x660!/quality/90/?url=https%3A%2F%2Fmedia.npr.org%2Fprograms%2Fatc%2Ffeatures%2F2007%2Foct%2Fgreenspan%2Fapples200-cc38ec0b679db3f2c7e6220c29c34a597cbdba17.jpg)
October is high season for apples, which makes master baker Dorie Greenspan very happy.
In celebration of the season, the author of Baking: From My Home to Yours shares a recipe for tarte Tatin with Michele Norris.
The apple dessert resembles a cobbler, except it's French — and it's the terror of many a home baker.
But never fear, Greenspan says.
"You do it once, and you won't even need a recipe to do it again," she says.
"Think about a pineapple upside-down cake: What's at the bottom of the pan will eventually be the top of our dessert," Greenspan says.
"You can fuss and figure out a pattern, but somehow, no matter what you do, this tarte always looks beautiful."
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