“La bonne cuisine est la base du véritable bonheur”
— Auguste Escoffier
Bonjour et bienvenue à mon premier article de blog! You’re probably wondering what that stunning golden and crisp image above is…well…let me introduce you to the Tarte Tatin!
Using apples soaked in butter and sugar atop a buttery pastry, the tart is baked to produce a mouthwatering concoction. Born in the rural town of Lamotte-Beuvron in the Loire Valley of France, Tarte Tatin is quite the beacon of light for the region. Let’s travel back and delve into the creation of this masterpiece. *cue whooshing*
In 1988, there was the l’hotel Tatin owned by Carolina and Stephanie Tatin. It’s said that one day it got so busy at the hotel that Stephanie put her tart in the oven upside down, forming an upside-down tart. BUT… rather than being called Tarte Tatin it was Tarte Solognote, named after the surrounding region of Lamotte-Beuvron. Funny thing the French have with naming food after significant people/places…I hope they’ve all thanked Carême. But, It was only after Maxim’s (restaurant) owner put the dish on his menu, that it got the name ”Tarte des Demoiselles Tatin” *cue applause*
Fast forward to the future and we can recreate this dish with a simple google search. Talking of recreations…you’d be amazed at how this haute cuisine has turned into la nouvelle cuisine!
Above, is the Aussie spin on the tart, channeling earthy flavours. Then, you have the American with maple syrup, but one of the most awe-inspiring transformations would be Pomze’s Tarte Tatin in Paris.
Influenced from Japan is “Tarte Tatin en mille feuilles de pommes confites et crème fraîche de Normandie” (there’s that naming thing again).
As a dessert fanatic, YUM!!
For the Love of Europe 