What is Tarte Tatin?

Tarte tatin usually concerns apple cake, where the apples mix with butter and brown sugar and bark is placed on top. Allow to cook apples without crusts at the bottom gives them an amazing taste of caramel, but the real work begins when you serve a cake. Because cakes usually have the lower bark and no upper bark, you must generally overburn the cake on the plate. Some people call Apple result upside down or cake, instead of Tarte Tatin. It is probably one of the most famous random baking inventions. Most recipes, however, attribute Stephanie Tatin as an inventor. The origin is that Stephanie, a common owner with the sister Caroline of Tatin Inn, made famous apple cakes. Instead of simply biting apples in the bark, it would be foaming sugar and butter first, but one day she was tired, forgot to turn off the heat on the apples. They began to caramelize and save their dessert, put pastries on the apple and baked them.

Another story suggests that Caroline was so tired that she created Tarte Tatin by happening to make a famous apple cake upside down. Although the necessity may be the mother of invention, both accounts suggest that exhaustion can sometimes lead to unplanned inventions that have proved to be the best. Both stories are trustworthy, especially for anyone who spent the day doing most cooking for a respected hotel.

The resulting Tarte Tatin soon became a favorite at the Tatin Hotel and then became known for most of France. When the owner of the famous maximum restaurant in Paris, Louis Vaudadable, visited the Tatin Hotel, fell in love with desserts and had it and had to offer Maximov. Because Maxim's was so well known, not only the French, but also many visitors to France discovered Tarte Tatin and now there are many recipes, including variations with different types of fruit.

Though most often, if you bake cakes, you choose to bake apples like GraNny Smiths or Gravensteins are not suitable for Tarte Tatin. Golden delicious varieties tend to be more robust and with this seated pastry will be better. Another help, if you would like to serve this recipe, is that you really do not have to overturn it, especially if your pastry is stuck. You can serve it with the peel at the top and apples at the bottom, although most recipes recommend inversion.