Tarte Tatin - History of Tarte Tatin
© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
Tarte Tatin (tart tah-TAN) - A famous French upside-down apple tart (actually a sweet upside-down cake) made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.
There is one rule for eating Tarte Tatin, which is
scrupulously observed. It must be served warm, so the cream melts on contact. To the
French, a room temperature Tarte Tatin isn't worth the pan it was baked in.
According to the history of the Hotel Tatin:
This dessert gained its popularity when famed Maxim's Restaurant put it on their menu.
According to some historians, when word of this new gastronomic delight reached Paris,
Maxim's owner decided he must have the recipe. He supposedly sent a cook/spy, disguised as
a gardener, to Lamotte-Beuvron to discover the secret. The spy is successful, brings the
recipe back to Maxim's, and it has been on the menu of that famous restaurant ever since.
What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -