Centre Tarte Tatin
The delightful Tarte Tatin - also spelt "Tart Tatin" - is one of the best known French desserts in the world, originated from the Centre region, that has great food and gastronomic products on offer. Both restaurants and cafés have now this typical French apple pie on their menus. The famous Soeurs Tatin (Tatin sisters) from the Loire Valley may receive many thanks for having created this upside-down pie's recipe, gem of the Centre region and French gastronomy!
The typical French tarte Tatin is a wonderful combination of flaky pastry - generally homemade for more authenticity - and smooth, caramelised apples. This traditional upside-down apple tart from the Centre region of France actually results from the "Soeurs Tatin" or "Demoiselles Tatin"'s imagination.
Indeed, running a charming hotel in the Loire Valley region, Stéphanie and Caroline Tatin had to prepare some delightful dishes for their guests.
The tradition relates that one day, around 1898, Stéphanie - who would take care of the cooking and especially of her traditional apple pie, was so overwhelmed that she left the fruits in the pan, simmering for too long. Blended with sugar and butter, the apples formed a sweet, caramelised mixture that the young cook finally poured in a pastry pan, covered with her delicate flaky pastry and over baked.
Once out of the oven, the upside-down tart was turned out on an elegant tray, resulting - to the Tatin sisters' great surprise - in a really appetizing dessert. The apple pie was then delivered to the guests, who finally highly appreciated it: the classic tarte Tatin was born!
The French apple pie actually got its reputation when Louis Vaudable, owner of the luxurious Maxim's restaurant, brought back the Tarte Tatin recipe to Paris.
The mouth-watering dessert from the Loire Valley rapidly became a benchmarch in terms of fine pastry, symbolizing all the originality, authenticity and quality of the French gastronomy.
Top Tip! Nowadays, French cooks and housewives largely modify the original tarte Tatin recipe, replacing the apples by pears, bananas or even tomatoes (for a savoury version) and often add cinnamon or vanilla to make the melting, caramelised filling even tastier.
