Tarte Tatin

(Serving 8-12 People) 

Two French sisters, Carolina (1847-1911) and Stéphanie Tatin (1838-1917), created the tart. The sisters lived in Lamotte-Beuvron, a small rural town in the Loire Valley of France, owned and ran the hotel called l'Hotel Tatin in 1888. The elder sister, Stéphanie, dealt with the kitchen. 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. The French call this dessert tarte des demoiselles Tatin (the tart of two unmarried women named Tatin)

Tools: -  10 inch sauté pan - 1 paring knife - 1 potato peeler - 1 rolling pin - wide spatula to lift the slices or tart once finished.

Ingredients:convert  -Crust: 2 cup flour- 2 1/2 oz sugar - 1/4 cup cold water - pinch salt. Pie: 8 oz. butter - 2 lbs sugar - 22 Fuji or Red Delicious apple, peeled and cored. Optional: Crème Fraîche.

Steps: 1) Mix the ingredients for the crust together and refrigerate 2)Spread the butter over the bottom of the sauté pan and sprinkle the sugar over 3) Lay down the apple halves in an even pattern and that they stand up. 4) Cook the apples for one hour over the stove burner, at medium flame. Turn the apples upside down at half cooking time. The apples should be slighty caramelized 5) Roll the dough 1/4 inch thick and cover the tart. Tack in the dought around the side and bake in a 4000 oven until the dough gets light brown. 6) Keep the pie at room temperature until warm. Then flip the tart upside down on a large round tray (in one quick motion). 7) Cut the pie in wedges and serve warm with soft crème fraîche.  

Chemistry: (to be developed)

Wine recommendation: Apple Cider or Muscat de Beaumes de Venise


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