Tarte Tatin (French) is an upside-down pie in which the fruit (usually apples, as in my case) are caramelized in butter and sugar before the tart is baked. Tomorrow we have a wonderful and important family celebration. As my youngest godchild F.’s celebrates his First Holy Communion. As I made the table decoration, I add only this small contribution to the big dessert buffet. But it's a favorite, and the experience shows that it will be gone in a short time.
I little history narrative to the tarte Tatin. It is said that the tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are different stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing 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 appreciated the dessert. In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake, regardless she served her guests the unusual dish.
I enjoyed hearing the history to this - your Tarte Tatin looks fabulous - I imagine it was gone quickly! Congratualtions to your Godchild - big day. Your photo of this is just beautiful.
I love the homey lighting...it complements your homemade, yummy-looking Tarte Tatin perfectly! Such a special contribution to your godchild's special day. I can imagine this dessert smells as wonderful as it looks, and I really enjoyed reading your commentary. FAV!
Tarte Tatin is one of my favourite deserts. I never knew the history of it though! Love your image - so beautifully composed with the apples in the background, and I love the serving plate too with that delicate tart placed on it. If you ever fancy a change - try a tarte Tatin with mango and some freshly grated ginger. Really nice. We used to do that when we lived in Nigeria and mangoes were easier to get, and cheaper than apples! I wonder what the Tatin sisters would think of that?!
@jamibann What a great idea, with Mangoes and fresh ginger. I have to try that, as I love Mangoes. I'm always in for special and off tradition experiments. (I call it Mona's Hell Kitchen). Actually my favorite tarte Tatin is with peaches and rosmary, but I also often use fresh ananas/chili or pears/rosmary. But as my sisters in-law's family is very! old fashioned, I stayed on tracks and served the classic. Did not want to ruin my sisters buffet, with inpropper baking behaviour. ;-)
@mona65 Ha ha improper baking behaviour ... what a lovely term, and you were so right to stick to the traditional on this occasion! I love the ideas you suggest though ... peaches, pineapple or pears ... I must try some of those out.
You always provide interesting information on your images M, which I always appreciate. This looks so yummy and I'm sure it was enjoyed by everyone at the celebration. :)
@moreyoulessme Hi Jerri, thanks for your comment. No, it is not difficult to make. Only thing, caramel is extremely hot, take care you do ot burn yourself by handling it. You find a lot of recipes online. This is quite similar, to how I do it. But I make the caramel direct in a buttered and with baking papier covered oven pan. Melting the sugar for ca. 7 minutes, then adding the butter.... http://chocolateandzucchini.com/recipes/cakes-tarts/easy-tarte-tatin-recipe/
