Professional pastry chef Claire Saffitz demystifies the art of the Tarte Tatin by scaling it for a crowd using a sheet pan. By moving away from the traditional skillet, this method allows for a larger, more impressive dessert that maintains the classic custardy texture and deep caramelization of the original. The process involves a two-stage bake to manage moisture, a wet caramel technique for consistency, and a strategic arrangement of sliced apples to ensure uniform cooking and a stunning presentation.