Tarte Tatin: The half-done upside-down Apple Pie

2010-01-02T01:12:00.000-08:00

Today is New Year's Eve and I decided to make a Tarte Tatin with my son Nathan. One of the reasons for choosing this tart was that I was curious about it; I had heard different things about and also people bragging they had done so-called Tarte Tatin. So I did a bit of research and in my opinion it's really just an upside-down apple pie without a crust on top; more or less. It's really just the name that makes it fancy because in reality it's quite simple to make. In any case, it doesn't take away the fact that it sure is good to eat.

As part of my short research, I found that the tart was invented in 1898 by the two French sisters Tatin (family name). Some stories say the dessert was invented by accident ( See Wikipedia Description) but my theory goes otherwise. You see, during those years there was the Long Depression and during that time there was a hit on international trade a variations in commodity prices. So my theory is that the Tatin sisters found a creative way of cutting costs in the kitchen without compromising the taste – cutting in half the amount of flour needed to make an apple pie. But that's just my theory!

Enough with the stories, here is the Tarte Tatin we did.

The ingredients are:

1/2 cup of granulated white sugar
1/4 cup of melted butter
Golden Delicious apples (enough for size of your baking dish)

Required baking gear:

Measuring cup
Baking dish
Knife
Paring Knife

For baking instructions please watch our video below.

Happy new year everyone!!!

The House Restaurant's Blog

Tarte Tatin: The half-done upside-down Apple Pie