It was love at first bite. I first had Tarte Tatin about six years ago and have relished the experience every since, from the caramelised apples and nectar to the crispy sweetness of the crust on the edges. Sheer luxury!
Tarte Tatin is a French upside-down tart made with apples caramelised in sugar and butter. There are a few stories about its origins at the Hotel Tatin in 1898, but apparently it was accidentally invented by one of the sibling owners, Stéphanie Tatin, when trying to fix an attempt at an apple pie in a rush. (A good reminder that making mistakes is not always a bad thing but a most valuable source of creativity!)
Tarte Tatin surprisingly easy to prepare. All you need is the dough, apples, sugar, butter, and an oven-proof frying pan. I leaned mostly on Finnish chef Hans Välimäki's recipe, but also took some tips from Julia Child's classic Mastering the Art of French Cooking. Needless to say it is not a diet food, but dessert never is. Yesterday was my second try ever, but my three dinner guests all seemed very pleased with the result, enjoyed with a small scoop of vanilla ice cream.
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