Apple desserts are a favourite of mine. I grew up on crumbles, I can't go past a pie, and then there's this. If you take out of the equation the intimidating French name, there is nothing complicated about this tart. It's made in the same cast-iron skillet you might take camping, or use to make bacon and eggs. Its number of ingredients is few and it's more than likely you already have them on hand. If you don't, you could probably buy them all for about $5. All that stands between you and an impossibly sophisticated French bistro classic is the misguided belief that making it is hard. I am here to tell you it is not. You should make this. Serve it warm and ideally with vanilla ice-cream.