Tarte Tatin

So I totally wasn’t kidding about how it’s all French Food all the time at my house. I’ve made two tarte tatins in the past week. I think I’m going to throw in a lemon tart next week to shake things up, but tarte tatin shows every sign of becoming my new go-to dessert.

And how has it achieved this exalted status? Like my apple pie cookies (and yet: so unlike), tarte tatin has all the great flavors of apple pie for a fraction of the effort. Actually, I prefer it, as I can do without the cinnamon that is de rigueur in American apple pie. Tarte tatin omits superfluous spices and focuses on the core ingredients of sugar, butter, flour, and apples.

Does preferring a French version of apple pie to the American version make me unpatriotic? Or merely lazy?