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After turning out the upside down tart, she was
surprised to find how much the hotel guests appreciated the
dessert. An alternative version of the tart's origin is offered
on the Brotherhood of the Tarte Tatin website, according to
which Stéphanie baked a caramelised apple tart upside-down by
mistake. Regardless she served her guests the unusual dish hot
from the oven and a classic was born.
The
Tarte became a signature dish at the Hotel Tatin and the recipe
spread through the Sologne region. Its lasting fame is probably
due to the restaurateur Louis Vaudable, who tasted the tart on a
visit to Sologne and made the dessert a permanent fixture on the
menu at his restaurant Maxim's of Paris.
Tarte
Tatin has to be made with firm dessert apples: cooking apples
will not do as they mulch down into a purée. In North America,
Tarte Tatin is typically made with Golden Delicious apples,
which are not the type used for American-style apple pie.
Tarte
Tatin can also be made with pears, peaches, pineapple, tomatoes,
other fruit, or vegetables, such as onion
Taken
from Free Wikipedia |
