Tarte Tatin
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| Type | Tart |
|---|---|
| Place of origin | France |
| Created by | Hotel Tatin |
| Main ingredients | Apples |
| Variations | 1kg butter |
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The tarte Tatin (French pronunciation: [taʁt tatɛ̃]) is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.
Research shows that the tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake, regardless she served her guests the unusual dish. However, whatever the veracity of this story, the concept of the "upside down tarts" was not a new one. For instance, patissier M. A. Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his "Pâtissier Royal Parisien" (1841).
The tarte became a signature dish of the Hôtel Tatin. Historians and gourmets have argued, whether it is a genuine creation of the Demoiselles (sisters) Tatin, or the branding of an improved version of the "tarte solognote", a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron. Research suggests that, while the tarte became a specialty of the Hôtel Tatin, the sisters did not set out to create a "signature dish"; they never wrote a cookbook or published their recipe; they never even called it tarte Tatin. That recognition was bestowed upon them by Curnonsky, famous French author and epicure, as well as the Parisian restaurant Maxim's after the sisters' deaths.
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Wikipedia