One of the most famous culinary improvisations in history
Lamotte-Beuvron in Sologne, Loiret. We are at the end of the 19th century. This is where the two Tatin sisters work. Stephanie and Caroline. One day, overworked, Stéphanie drops her apple pie. In a hurry, rather than start over, she puts the pie back in the dish. In reverse, it goes faster. She expects a volley of green wood from customers and no: they love it.
Some argue that the tarte tatin was rather born of a rather long flirt.
– Maria Giulia Vincenti / EyeEm Creative – n°: 1207794277
Stéphanie, the cook, talks with a handsome guy who flirts with her. They talk they talk and Stephanie forgets to prepare the dessert. Anger of his sister who no longer has anything to serve! Stéphanie lets go of her pretty heart and then takes what she finds, apples, butter, sugar and a little dough and she makes a kind of dessert which is served to customers. Totally successful improvisation since dessert will bring glory to the tatin sisters! From now on, the tarte tatin is available not only with apples, but with other fruits and even in a savory version.
A simple recipe
- You can make a tatin quite simply in this way:
- we start by making the caramel
- we put 50 grams of butter in cubes that we melt
- then pour in 100 g of sugar without mixing and leave to cook over low heat for 5 minutes.
- Place the caramel in the bottom of the pie dish
- on top we add the apples cut into large cubes, about 1 kg of apples
- Cover with shortcrust pastry
- All 25 minutes in the oven at 210 degrees and above all we serve warm and right side up!
Cooking is a few delicious recipes, but above all a lot of heart.