Tarte Tatin

Tarte Tatin in Paris also tarte du chef or tarte called the Tatin sisters, is a traditional French apple pie, which is usually served as a dessert. Typical of the Tarte Tatin is a caramel layer formed on the copper or ceramic bottom of the tart tin during baking.

Tarte Tatin is " upside down " baked. The form is spread with butter and sprinkled with sugar and caramelize over low heat. Then butter is added. Apple slices are densely arranged on the liquid caramel. The apples are then covered with a thin layer of dough from leaves or shortcrust pastry and baked in the oven. After baking, the tart is inverted so that the caramel apple slices thin the coats.

Tarte Tatin can also be prepared with other fruits such as apricots or pears.

According to legend, the Tarte Tatin in the 19th century to have been invented by accident by the elderly sisters Tatin Lamotte- Beuvron the Loire Valley. A prepared from the two ladies for their guests apple pie is to please them out of the hands on the Apple side. Then they just put him with the fruit side down again into the mold, covered with fresh dough and baked again.