Tarte Tatin

Tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Research shows that the Tarte Tatin was first created by accident 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.