Not sure how to make the Tarte Tatin from my earlier post because you don’t have the right pan? Don’t worry Emile Henry is there for you. Made of the same Flame ceramic as their Tagine this means it’s lighter than comparable metal cookware. This also means that the pan can go from the stove, to the oven and then to the table, you can even microwave it if need be. The greatest feature of this Tarte Tatin dish is the included serving dish that allows you to easily unmold your tart and serve it to your guests. Designed to allow you to easily use one dish from start to finish, this mean that now nothing will get in your Tarte Tatin competition dreams. Available now from most Emile Henry retailers in either red or black for $120.00 pick one up and get your tarte on. Hit the link for a pictorial look at creating this classic dish.
This tart won’t get you in trouble
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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