Tarte Tatin
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Tarte_tatin.jpg
Tarte Tatin is an upside down apple tart characterized by its layer of caramelized sugar.
The Tarte was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1889. The hotel was run by two sisters, Stéphanie Tatin and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one 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 desert.
The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame, is probably due to the restaurateur Louis Vaudable who tasted the tart on a visit to Sologne and made the desert a permanent fixture on the menu at his restaurant Maxim's (http://www.maxims-de-paris.com) of Paris.
See also
External links
- Official web site of the Tarte Tatin (http://www.tarte-tatin.com/english/page/sommaire-en.html)de:Tarte Tatin