I just baked this for Thanksgiving - chose it specifically because I did not have a pan that I could transfer from stove top to oven. It turned out perfectly. Perhaps it isn't exactly like a traditional Tart Tatin, but it still caramelized and the shape held together. Some of my foodie-guests who had spent a good amount of time living in France had several helpings, if that's any testament to how it turned out.
Who the heck gave this recipe 3 stars? It is perfection and cannot be topped!! Make no mistake, you will love this.