Has anyone out there made the Tarte Tatin recipe in "Mastering the Art of French Cooking"? Instead of laying rounded ends of apples down into caramelized butter and sugar, she cuts the apples thinly and layers the slices three deep with butter and sugar, in a cold baking dish. All the cooking is done in the oven. It sounds much less fussy than the ones where you arrange the apples rounded-side down on the hot caramel--in fact she says the tart "presents a lovely mass of caramelized apples." Any thoughts?