2bn2xl's Profile

I'm in my 50s, half French half American and to date have lived exactly 50% of my life in France and the US.
People have often asked me what's the difference between the two countries. I state that there are way more commonalities then differences (liberty, democratic champions!) but one major difference is that the French work to live and the Americans live to work. The other difference is that the American see food as an enemy (unhealthy, fattening, dangerous, bacteria, etc.) while the French enjoy it (rich, enjoyable, opportunity to gather around friends and family, etc.)
Sure these are generalities, but they hold some truth.

The dough recipe in this article is correct. TheTatin sisters used Pate Brisée which is Pie Crust. Theirs was enriched with an egg. the dough is barely worked and does not rise.
Puff Pastry if overworked (not a negative) and rises from the trapped steam between the layers of dough and butter.
The results and taste are very different.
I use pie crust and I've done Tart Tatin with pear and it's equally delicious.
The tendency some have to add ice-cream or whipped cream is overkill. However, like Lima suggests, Calvados is great but I prefer serving it as a digestive with the tart.