This dessert is amazing! I've made it several times now and have tweaked it just a little. First, I had to use 2 T. more butter in the crust for it to come together nicely. Also, while cooking and tucking in apple slices and waiting for the syrup to turn amber, I found that it can be closer to 35 minutes than the 45 suggested by the recipe - pay more attention to the changing color of the syrup than the clock. It can burn easily (but still tastes good when it's dark, so don't fret if that happens). This tarte tatin is a delicious alternative to traditional apple pie. When I made it for my father-in-law, he took one bite and said, "let's make another one." He was serious.