This recipe from the LA Times looks way better in their picture than in mine. I'm getting better with the pictures, but still have a long way to go. It didn't help that my tatin was just plain ugly to begin with. I made this on a weeknight (not something I would recommend) and we ate it as a side dish with pork tenderloin. It's hard for me to justify to myself the calories involved. I tell myself that it's for all of you that I eat this stuff.
The only change I made to the recipe was to use prepared pie crust instead of the recipe given for the crust.
It was really good warm that night and cold the next day. If I made it again in would be for a buffet or as a heavy hors d'oueve and serve it at room temperature. That way people would be cutting small pieces and mixing it with other less calorie heavy foods.