For me, France is apple dessert heaven. There are the buttery, flaky chaussons aux pommes sold at bakeries that specialise in Viennoiserie, elegant tarts made with shortcrust pastry and thin, overlapping slices of apple, more rustic (but even more delicious) galettes that use puff pastry and thick chunks of the fruit, and the easy-to-make but extremely difficult-to-make-well tarte Tatin. Then there are regional specialities such as tarte Normande (which incorporates Calvados, the apple brandy that is also made in the region) and apple strudel, from Alsace. Caramelised apple tarts This is my version of the delicious tartelettes aux pommes from...