22 June 2010
TARTE TATIN: an upside down apple pie – but why?
Rumour has it that French Tatin sisters, Stéphanie and Caroline had a small crisis in the kitchen….The result: a traditional apple tart served upside-down. Whatever the truth, this ranks among one of my favourite desserts – the pastry on top stays golden and crispy, while the apples caramelise below.
We christened my father’s Emile Henry tatin set the last time I was in Provence. This one ceramic dish does everything: first make the caramel directly on the stove top using butter and sugar, add the apple slices, cover with pastry and bake until golden brown. When done, the tarte tatin turns out easily onto the matching plate.
Caramel: Getting the caramel recipe to work can take a little practice, click on the link ‘Tarte Tatin‘ below for more on this and the tarte tatin recipe: