She was a particularly fine cook but was not the brightest of people. Her specialty was an apple tart, served perfectly crusty, caramelized and which melted in the mouth.
One day during the hunting season, during the midday scramble, Stephanie placed her tart in the oven the wrong way round. The pastry and apples were upside-down but, nevertheless, she served this strange dessert without giving it time to cool. Learn More About tarte tatin.
Time Traveler for tarte tatin The first known use of tarte tatin was in See more words from the same year. Style: MLA. Get Word of the Day daily email! Test Your Vocabulary. Test your visual vocabulary with our question challenge! Love words? Although modern recipes tend to recommend peeling the fruit, this is neither traditional nor necessary — I love the slight chewiness of the baked skins with the soft, almost confit flesh beneath.
What is important, however, is to get as much moisture as possible out of the apples to stop them turning the pastry soggy. This means leaving them in the fridge for 24 hours before use they'll slightly discolour, but caramel sauce hides a multitude of sins. Which brings us to said caramel: this may be a fruit-based pudding, but it's no healthy option — you'll need copious amounts of butter and sugar for success, and I strongly recommend a pinch of salt as well.
There are, of course, innumerable methods for creating a perfectly bronzed top, but the easiest way is to make the caramel in an oven-proof pan and then cook the apple in it for five minutes or so before whipping it off the hob to cool completely.
The colder the pastry, the crisper it will turn out. Pastry wise, puff seems to have become the restaurant standard, but unless you're serving your tatin straight from the oven, the juices have a tendency to make it soggy. Those of a rebellious bent, however, might like to serve theirs with a cool dollop of creme fraiche or vanilla ice cream.
One of the first published recipe for the tarte tatin — in , by Paul Besnard, a local judge — notes that it's also good made with peaches to which you could add apricots and plums , as well as pears, pineapple, quince, bananas and almost any other fruit that will keep its shape when cooked. While travelling around France this summer, I came across some excellent savoury versions made with tomatoes and often slow-cooked onion , served with salty sheep's cheese or goat's curd.
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