Who hasn't enjoyed a delicious Tatin tart? It's a variant of the apple pie, in which the apples have been caramelized before adding the pastry. The most peculiar thing is that it's a tart made upside down: the apples are placed underneath and covered with the pastry.
How did the idea for this tart come about? The story says it was created by accident at the 'Hotel Tatin' in France in 1889. The hotel was owned by two sisters, Stéphanie Tatin and Caroline Tatin. One of them cooked more apples than needed and, to avoid wasting them, placed the pastry on top and baked it. She then carefully flipped it over and this is how this very special tart came to be.
This dessert was a hit with all the hotel's guests. One of them, a Parisian pastry chef, was amazed by the flavor of that tart and asked the cook to tell him the recipe.
Some time later the tart appeared on the menu of the Paris restaurant where the pastry chef worked and, in tribute to the sisters who had told him the secret of its preparation, he named it Tatin tart.
Today, the Tatin tart is a classic of French cuisine.
Photo: Emile Henry Tatin tart mold
This dessert is one of the ones I make most often because it's easy to prepare and very popular. I make it with the Emile Henry mold, special for Tatin tart, which allows me to make the complete recipe.
First I make the caramel directly on the stove and then bake it in the same dish. Finally I unmold and present the tart included on the tray. All in one!
In addition this mold allows me to cook other recipes like rice dishes, because I can maintain the ceramic's heat diffusion properties and achieve a great presentation on the table. It can be used on all types of stoves or heat sources, and I can clean it in the dishwasher.
In my recipes section you will find how I make the original Tatin tart, the apple one. It should be said that it is one of the most adapted recipes: there are many varieties with all kinds of fruits and even savory versions. On the Los Tragaldabas blog, I found this fantastic version: Cherry Tomato Tatin tart which seems like a great idea to me and looks like it must be an absolute delight.
Do you have any versions of the Tatin tart? I would love to know your recipes or some tricks to give a different touch to this iconic dessert.
Sources: Wikipedia and the blog 'Los Tragaldabas'.
Comments
Salvador said:
Buenos días
Versiones imaginables sobre el origen de esta tarta puede haber miles. En el periódico El Norte de Castilla (lo vi en versión web) cuentan que en aquella región de Francia ya había tartas volteadas, o invertidas, desde bastante antes
Gracias por la receta, que es una delicia
Salvador
Verónica said:
Yo la hago de plátano y mango, queda ideal, la podréis encontrar en mi web: www.veronicagarciachef.com