This Michigan Pastry Chef Uses Honeycrisp Apples From Peel to Pectin

When Michigan honeycrisp apples are in season, pastry chefs like Duncan Spangler take full advantage of the sweet, cold weather-conducive fruit. For his fall-friendly dessert at Detroit's The Apparatus Room, he shaves the apples thin and layers them with caramelized sugar to make a pavé that’s baked low and slow. “It turns into almost a layered tarte tatin with richness and deep, bitter flavors,” says...