According to documented historical research, the Tatin Tarte was a mistaken creation of Stephanie and Carolina Tatin, two sisters (19th until the beginning of the 20th century) who had a restaurant in the French province and made for their diners a very tasty tart apples. At the time of hunting, the clients grew too much and the sisters were constantly working to make it.
A day when their restaurant was full, Stephanie, stunned by the lot of work, forgot to lay the dough on the bottom of the pan and put the apples through. The dynamic cook who decided to put the dough over the apples! This created one of the most tasty tarts that fascinated the hunters and which, later, was the owner of Maxim’s Restaurant in Paris.
Gastronomy critic Maurice Edmond Sailland, the so-called “prince of the gourmets”, is the one who in 1926 called the sweet “tarte of the ladies Taten”, commonly referred to as the tatin tarte. Serve hot, with cream or a volley of vanilla ice cream. Apples are miraculous even upside down!
- 5 apples
- 1 puff pastry sheet
- 170 g of sugar
- 700 g of water
- 1 vanilla
- 160 g of butter
- 250 g of sugar
- 80 g of butter
- Peel of the apples, cut each apple into four pieces and put them in a bowl with water. In a saucepan place the ingredients of the mixture a’ and, when boiled, add the apples. Boil for about 10 minutes, taking care not to let the apples melt.
- In a saucepan, place the ingredients of the mixture b ‘, at medium to high heat, and leave for 15-20 minutes until it becomes candy.
- Place the caramel on a 26-28cm tray for tartes and top up the apples with their outer side down. Cover with the puff pastry sheet, remove the overplus and put the corners well in.
- Bake at 175 degrees in a preheated oven for 40 minutes. When it is ready, remove it from the oven and leave it for 5 minutes. Then put a plate up and carefully turn over.
- Serve with vanilla ice cream, caramel syrup and a little cinnamon.