Arrange apple slices on a bed of caramel, top them with pastry crust, unmold so the crust is on the bottom, and what do you get? La Tarte Tatin. The history of this divine decadence, along with my step-by-step recipe:
Who invented this tart? Well, Tatin (pronounced “tah-TAN”) refers to the Hotel Tatin in Lamotte-Beuvron, France. In the 1880s, the hotel was run by sisters Stephanie and Caroline Tatin. As the story goes, one day Stephanie accidentally burned a single-crust apple pie in the oven. To hide the damage, she simply served the pie upside down. Guests were instantly smitten by Stephanie’s brilliant blunder, and the tart became a regular feature on the menu.
I make the dessert this way:
Tip: If you don’t have a lemon-squeezing gadget, by all means obtain one. It’s not expensive. And it works like a charm.
No 8-inch cast-iron skillet for you? Run out and purchase one. It’s not an expensive item, and it will last you forever.
Stephanie Tatin, whom we referenced earlier, certainly used cast-iron. And she had the bulging biceps to prove it.
Disclaimer: I do not know if demoiselle Tatin had bulging biceps.
No picture of this next step, because I forgot to take one: Dump the remaining apples on top.
Return the skillet to a medium-low flame.
Cover the skillet, lower the heat, and let the apples cook for 15 minutes.
Also, center the oven rack, and preheat the oven to 425°F.
Tip: If, after tilting your pan, the juices are runny rather than thick, just set the skillet over a medium flame for a couple of minutes to evaporate some of the moisture.
Invert the two…
Oh. If a few apples stick to the pan, just replace them on the tart. Or eat them.
Here’s the printable:
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