Tarte Tatin is a delicious dessert of French cuisine. Invented by mistake at the Hotel Tatin in a region south of Paris in the 1880s, this dessert is a favorite of those looking for a light flavor, especially during the apple and quince season.
Tarte Tatin (upside down cake), a famous French dessert, is a tart created by two hotelier sisters named Tatin. Stephine, one of the brothers who owns I'Hotel Tatin in a small village in France, is responsible for the kitchen and is a very good cook, but not very smart.
Stephine, whose specialty is caramelized apple tarts on a melt-in-your-mouth dough, during a very complicated day of hunting season, accidentally turns the tart out of the way and puts it in the oven. But the resulting flavor is so magnificent that the glory of the dessert spreads all the way to Paris. The owner of the famous Maxim hotel, who secretly seized the recipe with an employee he sent to the hotel, put this dessert on the menu as the "signature dessert" of the Maxim Hotel, and its popularity has come from that day to this day.
What Fruits Are Used in Making Tarte Tatin?
Tarte Tatin is a dessert that is usually preferred to be made with orange or apple slices. However, it is possible to say that it will not break the hearts of different fruit lovers and offer the most delicious form. You can also use the seasonal fruits of your choice in Tarte Tatin production and reach different flavor results.
What is the Tarte Tatin Difference?
What do you think is the secret of Tarte Tatin being a flavor that emerged in France and spread to the world? The most distinctive feature of Tarte tate, which distinguishes it from other desserts, is that besides being caramelized, the fruit slices are placed at the bottom of the tray instead of being in or on the dough. In this way, the rising oven temperature allows the fruits to release their flavor well and the dessert to be more fascinating. After cooking, it is sliced upside down and served.