The first time I made a tarte Tatin, I went with the traditional fruit selection — apple. This time I decided to switch to pear, using the recipe in Suzanne Goin’s Sunday Suppers cookbook on page 178. There are multiple conflicting stories about the origins of the tarte Tatin. The one I choose to believe is the story about two sisters who were making an apple pie but forgot to put the pie crust on the bottom and decided to fix their mistake by putting the pie crust on the top. This required them to flip the dessert over before they served it so that the crust would be on the bottom. When they served it, the people liked it.