An upside-down apple tart in which the apples are caramelized in butter and Casper sugar (ultra fine granulated sugar) before the tart (crust) is baked. Tradition says that this desert was created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. While there are conflicting stories about the origin the predominant one is that Stéphanie Tatin (one of two sisters) started to make a apple pie but left the apples cooking in butter and sugar for too long and they started to burn. In an attempt to rescue the pie she put pastry on top of the pan of apples and finished the cook by placing the pan in the oven. She served her guests the unusual dish hot from the oven and a classic was born. The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the region.