Who hasn't enjoyed a delicious tarte Tatin ? It is a variation of apple tart, in which the apples have been caramelized before being added to the dough. The most peculiar thing is that it is a tart that is prepared upside down: the apples are placed underneath and covered with the dough.
How did the idea for this cake come about? The story goes that 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 too many apples and, in order not to waste them, she placed the pastry on top and baked it. She then carefully turned it over and this is how this very special cake came about.
This dessert was a hit with all the hotel guests. One of them, a Parisian pastry chef, was amazed by the taste of the cake and asked the cook to tell him the recipe.
Some time later, the cake was on the menu of the Paris restaurant where the pastry chef worked, who, in homage to the sisters who told him the secret of its preparation, named it Tarte Tatin.
Today, the tarte Tatin is a classic of French cuisine.
Photo: Tarte Tatin mould by Emile Henry
This dessert is one of the ones I make the most because it is easy to make and everyone likes it. I make it with the Emile Henry mould , specially made for tarte Tatin, which allows me to make the complete recipe.
First I make the caramel directly on the stove and then I bake it in the same dish. Finally I unmold and present the cake on the tray. All in one!
This mould also allows me to cook other recipes such as rice dishes, because I can maintain the heat diffusion properties of the ceramic and I get a great presentation on the table. It can be used on any type of stove or heating system, and I can clean it in the dishwasher.
In my recipes section you will find how I prepare the original tarte Tatin , the apple one. It must be said that it is one of the most popular recipes: there are many varieties with all kinds of fruit and even savoury ones. On the blog of Los Tragaldabas, I found this fantastic version: Tarte Tatin with cherry tomatoes , which I think is a great idea and looks like it must be a real delight.
Do you have any version of the tarte Tatin? I would love to hear your recipes or some tips to give a different touch to this legendary 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