History books say that the tarte Tatin was accidentally created in the kitchen of the Hotel Tatin in Lamotte-Beuvron, France around 1880. Stephine Tatin, the chef that night meant to make an apple pie. She prepared the apples leaving them to cook in butter and sugar for too long. She tried to rescue the dish, as she smelt the apples burning by putting the pastry base on top of the pan of apples, and then finished the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests loved the dessert.
The start of the tart Tatin my have begun in France, but from the American point of view, a tarte tatin is the equivalent of a pineapple upside down cake, only with apples rather than pineapple. This French dessert combines three basic flavors: apple, caramel, and buttery pie pastry.
We did adopt our recipe from
which uses a spring-form pan. You can also use a seasoned 10-inch cast iron pan as well.
Here is what you will need for the featured dessert:
First preheat your oven to 350 degrees.
1 recipe pastry for a 9 inch single crust pie
1/2 cup butter, softened
1/2 cup white sugar
3 apples – peeled, cored, and thinly sliced
Line the outside of a 9-inch spring-form pan with foil to catch drips.
Spread butter evenly into a 9 inch spring-form pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.
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