Last year, with my gelatin and chilling techniques, my ciders finished at 1.010, 1.007, 1.011, and one of them I didn't measure but was in the same neighborhood. These I thought were all very well balanced between sweetness and tartness. The year before that (2013), I got 1.006, 1.010, and 0.998. While they had great flavor, I thought those were generally too tart and dry for my preference (especially the 0.998).
I think acidity bugs me more than dryness. There is an art to getting the right blend of apples/juices to keep the acidity from clenching down hard. Malolactic fermentation can help ease the acidity. But if you don't do that, or don't manage your acidity by other means (starting with a high quantity of bland low acid apples), you'll most likely wish you'd finished or backsweetened up to around 1.010.
I've made some very tasty ciders that finished way down around 0.992. Very enjoyable apple flavor... HOWEVER, that's also very dry, with nothing to balance the dryness or tartness that will become totally exposed. Personally I don't backsweeten -- not that there's anything wrong with it, except to me I think it makes the cider taste a little artificial and I'd rather be drinking the pure product. Also I no longer add any sugars up front either. So... going from approximately 1.045 to 1.050 to approximately 1.010, I'm ending up with about 5% ABV. Perfect for me.
My opinions. Yours will differ. Do your own thing. Do what makes you happy.