Invented in the restaurant of two sisters in Sologne, the Tatin tart is an autumn classic. Discover his real recipe, adapted to modern methods.
It is one of the most famous desserts in France, haloed with a legend about its origin. The tarte tatin season is in full swing with the apple season. Its success is due in particular to its simplicity. You don’t need to be a master pastry chef to make it. However, to make the real tarte tatin and succeed every time, there are a few tricks to follow. These were unveiled by the Centre-Val de Loire Regional Tourism Committee. It is indeed in Sologne that the Tatin sisters created the dessert, in their hotel-restaurant in Lamotte-Beuvron, south of Orléans.
According to the legend, one of the two sisters, Stéphanie, was the cook of the establishment and had for specialty an apple pie. One busy day, she would have forgotten the dough before putting the cake in the oven, and would therefore have added it later. Another version has her spilling her pie and putting it back in the oven upside down. Stubborn stories, but none would be true. Stéphanie Tatin quite simply invented the pie that bears her name.
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The original tarte tatin recipe
The recipe, dictated to a teacher in the region, was found and published in 1921. She recommends using a charcoal stove lined with live embers, and that the fire is as strong above as below. Nowadays, we prefer put in the oven at 220 degrees. The cook also explained that it was necessary “to use a copper dish, otherwise this delicious pie will not be[it] never succeeded”. Similarly, new technologies make it possible to overcome this instruction, but we will opt for a very heat-conductive material, avoiding flexible molds. Knead vigorously 200 grams of butter and use them to line your dish. Add ” a good layer of sugar powdered or crystallized.
Stéphanie Tatin recommended using ” hard apples like pippins or calvilles. Cut them into pieces, “which must be carefully arranged in the dish”. Make “as many layers as the dish can hold”, cover “the apples with a thick layer of granulated sugar”, details his recipe. Count for this about 1.5 kg. “Apart, you made a dough with flour, butter and water. roll it as thin as possible, one millimeter ; spread it over the apples, cut all around the dish, cover,” she continued. Be careful, the lid must not touch the dough. Bake for 15 to 20 minutes. “When the cooking is finished, you take a dish with which you cover the pie and turn it over. The top then becomes the bottom. Serve hot. »