In New England, fall arrives in fits and spurts. Until every last leaf has fallen and every last apple has dropped from the trees, fall weather can be unpredictable. People and animals scurry about pulling and picking whatever may be stored for the long winter ahead when the frozen ground will refuse to yield anything edible. Miles of apple orchards and fieldstone walls are part of the cherished autumn landscape and the pickings as spectacular as the breathtaking foliage changing. Baking with apples grown from backyard fruit trees is especially rewarding, but pick the variety carefully if visuals are an important part of the finished plate. Braeburn, Golden Delicious, Honeycrisp, Northern Spy, and Fuji are some of the best for baking as they hold their shape when cooked. This tart is rustic, good hot or cold, and impressive. It looks and tastes like fall. The cheddar crust and the caramelized shallots make this a savory apple pie of sorts. Tatin means cooked upside down. This puff pastry crust version makes an easy short cut to mastering an enviable technique once reserved only for skilled bakers. If you have a wooden spoon to tuck the pastry around half cooked skillet apples and shallots, you may just fall in love with this fall beauty and refuse to cut into it.