November 17th, 2013: Greg resumes his periodic role as The Baking Wizard, pointing out the sticky spots involved in baking this classic French apple Tart Tatin. Jon reprises his role of Greek Chorus, offering frequent oohs of approval.
Tarte Tatin (adapted from Greg and Dorothy Patent's cookbook, A is for Apple)
1 cup (5 ounces) unbleached all-purpose flour
1/4 teaspoon salt