Possibly the finest apple dessert you will ever taste!
Simplicity at its best, the French Tarte Tatin is basically sugar apples and pastry yet it tastes out of this world! This French Tarte Tartin recipe is the thicker one, placing the apple pieces vertically for a higher impressive looking tart.
Originally it was cooked in a copper pan with coals placed on top, today any oven proof pan or dish will do the job. No one knows for sure the exact history of the Tarte Tatin but there’s reason to believe that it was created by accident at the Hotel Tatin in France by overcooking (caramelising) what was suppose to be the apples for an apple pie. One of the Tartin sisters tried rescuing the overcooking apples by placing pastry on the top and turning it upside down. It was still served and the hotel guests loved it, a new dessert was born.
That’s why, never be worried about making mistakes, that’s how some of the best creations came about.
French Tarte Tatin is usually served warm, the traditional Tarte Tatin is not made of puff pastry, has no cinnamon, raisins or any other added ingredients. It works perfectly as it is. Although I did add some cheeky star anises in the caramel, as it does give it an extra something.
I like to add the serving of a quenelle of vanilla ice-cream on the side I feel completes it, but that’s just me and I’m sure traditionalists will disagree.
Either way, enjoy my French Tarte Tatin recipe.