Tarte tatin (aux pommes et au beurre sale)

Tarte tatin

Yann asked me to do a Tarte Tatin for his birthday. I did it... but spilled everything on the floor right after getting it out of the oven. This time I was very careful and we had the chance to taste it. Made with salted butter, inevitably ;-) The mix between the butter, the sugar and the little acidity from the apples was in balance ! 

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin France in 1889 run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

(from Wikipedia)

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