Tarte Tatin
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The Tale of Tarte Tatin
Story updated
Tarte Tatin was reportedly created by accident at the Hôtel Tatin in Lamotte-Beuvron, run by sisters Stéphanie and Caroline Tatin in the late 19th century, when an apple tart baked upside down turned out better than intended. The caramelized, inverted apple tart later found fame in Paris after the Maxim's restaurant is said to have added it to its menu.
Ingredients
Scale:· 8 servings
- 8 firm apples (Golden Delicious), peeled, halved, cored
- 3/4 cup sugar
- 6 tbsp butter
- 1 sheet puff pastry
- 1 tsp vanilla extract
Instructions
- 1Melt butter and sugar in an ovenproof skillet over medium heat until amber caramel forms.
- 2Remove from heat and stir in vanilla.
- 3Arrange apple halves tightly, cut side up, in the caramel.
- 4Cook over medium heat 15-20 minutes until apples soften and caramel deepens.
- 5Drape puff pastry over the apples, tucking edges in around them.
- 6Bake at 400°F for 25 minutes until pastry is golden and puffed.
- 7Cool 5 minutes, then invert onto a serving plate.
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