It was a delicious mistake. There are conflicting stories concerning Tarte Tatin's origin, but the most common is that Stéphanie Tatin, who did most of the cooking in the Hotel Tatin in Lamotte-Beuvron, France, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. From there, the hotel and the tarte became world famous. For more information on the history of Tart Tatin, go to Friends of the Tarte Tatin site.
We are right in the season of harvest, with beautiful colors of pumpkins, radishes, pomegranates and apples in full swing. Tart Tatin, it turns out, is not as difficult as it may sound. It may actually be easier to make than the traditional apple pie! This article in the NY Times, offers a recipe and video of how to make a foolproof tarte tatin. Watching the video made me want to get out there and get a cast-iron pot. The pot must be stove and oven proof, so something like this would work beautifully.
If you love to travel and learn about different cultures, a great way is through their cuisine. At our blog, we will start a series of World Cuisine highlighting different recipes and history of the dishes from all over the world. We hope you will enjoy and try out some of the recipes, and have your kitchen be filled with the aroma that makes people call it their “home”.
- Yumi Zaic
Unicultural team and trainers, sharing our views and experiences on everything cultural.