Tarte Tatin
Created by the Tatin sisters at their hotel in Lamotte-Beuvron in the 1880s. Popularised by Maxim's restaurant in Paris.
Upside-down caramelised apple tart — apples cooked in deep butter and sugar caramel, topped with pastry and baked, then flipped dramatically. Created by accident at the Hotel Tatin.
Ingredients
Method
Melt butter and sugar in an oven-proof pan until deep amber caramel forms.
Arrange apple halves tightly in the caramel, cut-side up.
Top with pastry, tucking in the edges. Bake at 200°C for 25 minutes.
Cool 10 minutes. Flip onto a plate. Serve warm with crème fraîche.
Cool for exactly 10 minutes before flipping — too hot and the apples slide; too cold and the caramel sets.
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