The year is 1898.  The place is the Hotel Tatin in Lamotte-Beuvron, France.  In this fateful year a delicious mistake saw the creation of the Tarte Tatin.  No one is really sure how this happy accident came about, much like the great chocolate/peanut butter debate.  Some say that a greatly overworked Stéphanie Tatin, the cooking half of the two Tatin sisters that ran the hotel at the time, accidently overcooked the apples for a traditional apple pie.  In an effort to save them she quickly covered them with pie dough and tossed them in the oven.  Inverting the apple tart, and much to her surprise, the guests of the hotel loved the dessert.  Others believe that she was simply creating an ordinary apple tart and accidently baked it upside down.  I personally believe she was probably just having fun in the kitchen.  Regardless of how the Tarte Tatin was created all that matters is that it was, and this upside-down apple tart made with apples caramelized in butter and sugar has been delighting diners ever since.  Read on to find out how to make your own Tarte Tatin.

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