Tarte Tatin (Updated)

History
Research shows that the Tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) south of Paris, in the 1880s.[1]  The Hotel was run by two sisters, Stéphanie and Caroline Tatin.[2] There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, 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 guest appreciated the dessert. In an alternative version of the tart's origin,  Stéphanie baked a caramelised apple tart upside-down cake by mistake, regardless she served her guests the unusual dish[3]  However, whatever the veracity of this story, the concept of the 'upside-down tarts' was not new on.  For instance, patissier M. A. Carêm already mentions glazed gateaux renversés adorned with apples from Rouen or the fruit in his 'Pâtissier Royal Parisien'[184]

The Tarte became a signature dish of the Hotel Tatin.  Historians and gourmets have argued, whether it is a genuine creation of the Demoiselles (sisters) Tatin, or the branding of an improved version of the 'tarte solognote', a traditional dish named the Sologne region which surrounds Lamotte-Beuvron.  Research suggests that, while the tarte became a speciality of the Hotel Tatin, the sisters did not set out to create a recognition was bestowed upon them by Curnosky, famous French author and epicure, as well as the Parisian restaurant Maxim's after the sisters' deaths. [4]

One of the legends has it that Louis Vaudable, the owner of Maxim's once tasted it was smitten.  As he described  it:
"I used to hunt around Lamotte-Beuvron in my youth and had discovered, in a tiny hotel run by elderly ladies, a fabulous dessert listed on the menu under tarte solognote; I questioned the kitchen staff about its recipe, but was sternly rebuffed. Undaunted, I got myself hired as a gardener, but three days later, I was fired when  it became clear that I could hardly plant a cabbage; however this was long enough to pierce the secrets of the kitchen; I brought the recipe back and put it on my own menu under 'tarte des demoiselles Tatin'. "

In reality, Mr Vaudable was born in 1902; the sisters retired in 1906 and died in 1911 and 1917; whereas Maxim's was purchased by the Vaudable family in 1932.
(Wikipedia)


In My Kitchen.

Apple Tarte Tatin

Baking the Tart with the difference, using poached apple in red wine instead caramelised apple in syrup.  After poaching has been done, place and arranges nicely on sugar-butter syrup which is ready in a pan, cook until hot through the apples and the butter-sugar syrup is coated to the apple evenly.  Take it off the heat and let it cool.  Cover with a puff pastry sheet, and tuck over the pastry underneath as you fixing a bed.  Bake in a hot oven for 18 minutes or until the pastry looks golden brown.  Leave it for five minutes also before turning to a serving plate.  Be careful, as it is hot.

 Apple Tart Based on Tarte Tatin.

Friends and family loved this tart.  The best to be served hot as the pastry stays crisp and enjoyable.  That was one of the Easter sweets for us.

Savoury Tarte Tartin could be achieved beautifully by using tomato or onion. The tomato Tart Tatin is delicious to be served with fresh tomato and cheese salad.  The onion tart would be a treat to have with rocket and Gruyere cheese as the garnished, that's what I was going to do one day.

I must do the onion, it is in season and very affordable as the tomato has just gone off the season.

These are the ingredients for Susy Onion Tart
Five medium-size brown onions,  peeled and halved.
125 g butter
Fresh thyme, salt, and sugar for the flavour
Puff pastry

I will do the Onion Tart Tatin on my baking day soon.

Here it is, the Onion Tart that I baked.  It does not look the best, though, but I am sure the taste is delicious.

You need eight medium size onions instead of five, this way the onions fill the pan better, and they sit beautifully on the pastry.

The Process

Roast the onions until cooked, and peel.  Place the butter in a pan, and cook the halved onions to caramelise.  Cool thoroughly.  Arrange the onions the cut - down, on the pan close to one another. Cover with the puff pastry, and tuck in under as you fixing the bed sheet for your bed.

Bake in a preheated oven at 200 degrees C for 13-16 minutes or until the pastry is golden brown.

Take the Tart from the oven, let it a rest for a few minutes.  Get a large plate, put to cover the cool tart, turn it over to invert the tart.  Now you could see the golden brown onion tart sits nicely on the beautiful crispy puff pastry.

Freshly Baked Onion Tart Tatin

Cut the tart into wedges, served hot or room temperature.  Garnished with rocket salad and Gruyere Cheese.

It is delicious tart, a treat for cool and cold weather.




Until Next Post
Susy