Among the French pastry is perhaps the most representative one, or at least one of the best known: we are talking about the tarte tatin, a upside-down apple pie, in which apples are caramelized in butter and sugar before actual baking.
Its history is curious and almost unbelievable. In fact, it seems to have been born by mistake back in the 1800s, in Lamotte-Beuvron where two sisters, Caroline and Stephanie, owners of Hotel Tatin, worked in welcoming customers, mostly hunters.
It seems that Stephanie burned her apple pie one day, and instead of giving herself up, she took butter, greased the cake pan, coated it with sugar, sprinkled it with coreless apples, cut into wedges, and baked it, forgetting to add the layer of puff pastry, however. Once the apples were out of the oven, he covered them with the pastry, finishing the baking.
Apparently, when the hunters tasted this "arranged cake," they were enthusiastic about it, and this is how this extraordinary French pastry dessert was born.
Tarte tatin then rightfully entered French restaurants as a fine dessert. It was first served in Paris in the restaurant Maxim, where to this day it remains the undisputed queen of the boards.
Over time, the original recipe has undergone modifications and variations over time: it is found sprinkled with cinnamon, accompanied by cold whipped cream or vanilla ice cream placed on the edge of the dish. It seems, moreover, that variants have been opposed by the Lichonneux brotherhood of tarte tatin Lamotte-Beuvron. the association founded in 1979 with the aim of defending the traditional recipe of the tarte tatin.
The dictates of the traditional tarte tatin recipe.
For the recipe of this French cake to be said to be respected, it is important that the caramel is made exclusively with salted butter and sugar using the same pan in which the cake will be prepared and flavored with lemon juice.
For apples, on the other hand, the best ones to use are undoubtedly red or yellow Rennets, or Canada Rennets.
The dough must be strictly brisée pastry, rolled really really thin.
Do you also want to learn how to make a perfect tarte tatin? Then don't miss the next edition of the course of French pastries Of IFA!
