Tarte Tatin
Tarte Tatin , also known as tarte du chef or tarte des demoiselles Tatin in Paris , is a traditional French apple pie that is usually served as a dessert. Typical of the tarte tatin is a layer of caramel that is created when baking on the copper or ceramic base of the tart pan.
Tarte Tatin is baked "upside down". The form is spread with butter, sprinkled with sugar and caramelized over a mild heat. Then butter is added. Apple slices are densely arranged on the liquid caramel. The apples are then covered with a thin layer of puff pastry or shortcrust pastry and baked in the oven. After baking, the tart is turned over so that the caramel layer thinly covers the apple slices.
Tarte Tatin can also be prepared with other fruits such as quinces, apricots or pears.
According to legend, the tarte Tatin is said to have been invented by chance in the 19th century by the elderly Tatin sisters from Lamotte-Beuvron in Sologne . An apple cake prepared by the two ladies for their guests had fallen from their hands onto the apple side. Then they simply put it back into the mold with the fruit side down, covered it with fresh dough and baked it again.
Web links
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- ↑ Lamotte-Beuvron website ( Memento of the original from March 5, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ On the history of the tarte tatin ( Memento from 23 August 2011 in the Internet Archive )
