One of my favorite bakers recently made a tarte tatin, which is a classic French dessert of caramelized apples baked under pastry dough and then inverted when served. She also ranked apple varieties that worked best in this classic dish: Honeycrisp, Granny Smith, Gala, Cosmic Crisp, Fiji.

It was a baking nerd’s delight, which of course, delighted me.

Unfortunately, all I could think about was inverting portions with a sense of impending doom. I’ve done it dozens of times without incident, but a friend recently dropped a fully baked lasagna, which made me apprehensive. And since pastry can smell fear, I opted for a less perilous option.

Easy apple tart

Slightly adapted from David Tanis

Ingredients

• Four large apples, peeled, cored and thinly sliced

• 3 tablespoons granulated sugar, plus more for

sprinkling

• 1 teaspoon ground ginger

• 2 teaspoons lemon juice, plus 2 teaspoons lemon

zest

• 1 teaspoon ground cinnamon

• 1/2 cup melted unsalted butter, more for the pan

• Eight 13-by-18-inch sheets phyllo dough

• 1/2 cup marmalade, thinned with 2 tablespoons

hot water

• 2 tablespoons honey, warmed, for drizzling

Directions

In a large bowl, toss the prepared apples with sugar, ginger, lemon juice, lemon zest and cinnamon.

Lightly oil a 12-by-18-inch baking sheet and lay a sheet of phyllo dough on top. Drizzle with melted butter then lightly paint it on with a pastry brush. Continue layering the sheets, painting each with butter until you run out.

With a pastry brush, coat the top layer with the thinned marmalade. Add apples, leaving behind any liquid, and flatten them out into an even layer, covering the top. Fold the pastry edges over to make a border, then sprinkle lightly with sugar.

Bake at 375 degrees until golden and crisp, about 25 to 35 minutes. Drizzle with honey. Serve warm or at room temperature.