Given the proliferation of apples in Normandy, it is not surprising that some variation of an apple tart is the signature dessert of the region. And, bien sûr, it was also a favorite of Monet and his family. He and his wife, Alice, brought back the recipe for Tarte Tatin, the renowned upside-down caramelized apple tart, from their stays at Hôtel Tatin in Lamotte-Beuvron, about 100 miles south of Paris. Monet painted a seductive version of an apple tart in a famous canvas titled Les Galettes (The Cakes). In the film Monet’s Palate, Chef Maurice Amiot prepares the following simple yet sophisticated recipe. He recommends serving these individual tarts with crème fraîche, but vanilla ice cream or whipped cream would also be superb!