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	Tarte Tatin - Wikipedia, the free encyclopedia
		Tarte Tatin is an upside-down apple tart in which the apples are first caramelized in butter and sugar, before the tart is baked.
		Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim's of Paris.
		Tarte Tatin can also be made with pears, peaches, other fruit, or vegetables, such as onion.
	en.wikipedia.org /wiki/Tarte_Tatin (276 words)

	Tarte Tatin
		They say that Tarte Tatin was invented in the middle of the 19th century, when Louis Napoleon (later Napoleon III) ruled France and a certain Monsieur Tatin had his daughter take over the kitchen of their French countryside hotel, famous for visiting hunters.
		Tatin's daughter wasn't very vigilant, but she was a great pastry chef and decided to cook a cake made of caramelized apples.
		Tarte Tatin is also a specialty of Le Cheval Vert at 50, rue Francois-Miron in the 4th District.
	www.postcardsforyou.com /tartetatin.html (821 words)

	History of Tarte Tatin
		To the French, a room temperature Tarte Tatin isn't worth the pan it was baked in.
		Her specialty was an apple tart, served perfectly crusty, caramelized and which melted in the mouth.
		One day during the hunting season, during the midday scramble, Stephanie placed her tart in the oven the wrong way round.
	whatscookingamerica.net /History/PieHistory/TarteTatin.htm (405 words)

	Rainbow Cafe Tarte Tatin Recipe (Site not responding. Last check: 2007-10-31)
		This classic French upside-down apple tart is named for the Tatin sisters, who served it at their hotel in the Loire Valley of France.
		Once the tart starts to move in the pan, it can be unmolded upsidde down onto the serving dish.
		Unmolded tarte tatin should be served slightly warm with unsweetened cream.
	www.rainbow-cafe.com /rainbowtartetatin.html (212 words)

	Auburn Journal : Food And Wine
		The tarte, a traditional French favorite with more than 100 years of staying power, is named after Caroline and Stephanie Tatin, sisters who spent their fair share of time in the kitchen at the turn of the century.
		One of the Tatin sisters was making an apple dessert and "she said, 'Oh well, I forgot to add the crust,'" Deconinck said.
		The cradle effect is necessary for presentation of the tarte, which is done by placing a plate over the top of the tarte before flipping it.
	www.auburnjournal.com /articles/2006/06/07/news/food_and_wine/01tarte_tatin.txt (789 words)

	Tarte Tatin
		It was invented by the elder of two unmarried sisters who took over the running of their deceased father's hotel in the rural town of Lamotte-Beuvron in the fertile and picturesque area known as the Loire Valley.
		Stephanie Tatin (1838-1917) worked in the kitchen and her apple tart was noted for its caramel flavor and texture.
		The delicious apple dessert soon became famous throughout France, and today the autumn season is welcomed with a special celebration devoted to the Tarte Tatin the first weekend in September at the town where it was invented.
	members.cox.net /jjschnebel/tartetatin.html (461 words)

	!QVC > Meredith's Recipes (Site not responding. Last check: 2007-10-31)
		Tarte Tatin is a staple dessert in France.
		It was originally created by mistake when two sisters, the Tatin sisters, who ran a bakery, forgot to put the bottom pastry crust down before adding the apple filling to a pie.
		I particularly like Tarte Tatin because you never have the problem of a soggy bottom crust.
	www.qvc.com /laurencercp/tarte_tatin.html (245 words)

	The Mediadrome - Recipes
		Tarte Tatin is an upside down apple tart where the apples are cooked in a skillet in the oven in a bubbling sugar syrup.
		To unmold the Tarte Tatin, place a plate over the top of skillet and carefully turn over the skillet.
		The Tarte Tatin should easily invert onto the plate.
	www.themediadrome.com /content/recipes/tarte_tatin.htm (391 words)

	Saucy: Sweet, and a Tarte (Site not responding. Last check: 2007-10-31)
		A classic among classic French desserts, tarte Tatin is a sexed-up apple pie, a housewife in stilettos.
		This sleek stovetop-to-oven beauty was invented in the early 1900s by the sisters Tatin, at their hotel in the rural Loire Valley town of Lamotte-Beuvron.
		Dolloped with a spoonful of puckery crème fraîche, tarte Tatin doesn’t dally with small talk: it reaches for your leg under the table.
	saucymag.com /archives/2005/03/sweet_and_a_tar.php (1231 words)

	The recipe of Tarte TATIN (Site not responding. Last check: 2007-10-31)
		tart cooking on a low flame for 10 to 15 minutes, to monitor the beginning of caramelizing to your taste.
		f you prepare your tart in this way, the apples will be impregnated with the natural caramel resulting from the combination of the cooked sugar, butter and the juice of the apples, taking on the smoothness and exceptional taste that characterize the genuine
		which claims that the tart should be entirely cooked in the oven without using the first stage of the
	www.tarte-tatin.com /english/page/recette-en.html (354 words)

	eG Forums -> Tarte Tatin
		Tarte Tatin is not something I've looked for in Paris, either in restaurants or patisseries, so I haven't noticed it.
		She mentioned that she had a wonderful tarte tatin, subtlely flavored with tea, at the Mariage Freres tea salon on rue des Grands Augustins in the 6th arrondisement, but that it's not always on their menu.
		Le Jardin Bistro, intrerestingly enough, had a very good tarte Tatin, but I haven't had it in a very long time and Gerrard is no longer cooking there.
	forums.egullet.org /index.php?showtopic=6898 (2141 words)

	Tarte Tatin Recipe - How to Succeed
		Put the caster sugar in the tarte tatin mould and place over a medium heat until the sugar turns a dark caramel colour.
		Turn the tart out on to a flat serving dish, pastry side down, and serve it with lots of fresh double cream or, even better, clotted cream.
		Included with the pan are two more Tarte Tatin recipes, one of which is from Linda Collister who was once cook to HRH The Queen Mother.
	www.strategium.co.uk /tatin.html (1914 words)

	TARTE TATIN Recipe at Epicurious.com
		Bake tart until pastry is browned, 20 to 25 minutes.
		I have never had tarte tatin before, so my only measure for judging this one was how quickly my family gobbled it up.
		Stephine Tatin would roll in her grave thinking of what happened to her "mistake" from 1888.
	www.epicurious.com /recipes/recipe_views/views/104777 (624 words)

	La Tarte Tatin Recipe - Recipes by Tallyrand
		One of these classics in cuisine is the ‘Tarte Tatin’.
		Stephanie and her younger sister Caroline took over the running of the family hotel, aptly named ‘Hotel Tatin’ on the death of their father; Jean in 1888.
		If on removing the tart from the oven you believe the butter and sugar has not caramelised fully, place it over a low flame until it does.
	www.hub-uk.com /tallyrecip02/recipe0051.htm (705 words)

	Borders - Feature - Martha Stewart's Baking Handbook
		Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate.
		Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served).
		Remove the tart from the oven, and immediately invert it onto the mat, working quickly but carefully to avoid contact with the hot caramel.
	www.bordersstores.com /features/feature.jsp?file=recipe_tartetatin (500 words)

	Tarte Tatin - All Recipes - Dessert
		Bake in the middle of a 375 degree regular or convection oven until crust is golden brown and juices are bubbling, 35 to 45 minutes.
		Cut tarte into wedges and serve hot or warm with vanilla ice cream.
		You can prepare the tarte through step 4 up to 6 hours ahead; reheat apples over medium heat, then continue.
	dessert.allrecipes.com /az/TrtTtin.asp (475 words)

	Tarte Tatin - Recipelink.com
		Pear Tart Tatin: Substitute 6 Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges for the apples and poire Williams liqueur for the Calvados.
		Peach and Blueberry Tarte Tatin: Substitute 6 ripe peaches, peeled, pitted and cut into 1/2-inch-thick wedges for the apples and peach-flavored liqueur for the Calvados.
		Plum Tarte Tatin: Substitute 6 large ripe fl plums, such as Black Fruit, pitted and cut into 1/2-inch-thick wedges for the apples and plum liqueur or crème de cassis for the Calvados.
	www.recipelink.com /cookbooks/1999/0385488319_3.html (701 words)

	Amazon.com: Le Creuset 9-3/4-Inch Round Tarte Tatin Pan, Flame: Kitchen & Housewares (Site not responding. Last check: 2007-10-31)
		Designed specifically for preparing pastry-topped dishes like Tarte Tatin that start on the stovetop, finish in the oven, and then must be flipped onto a platter for serving, this round, 9-3/4-inch, 2-inch-deep pan is versatile enough to be used in many ways.
		Large, flat handles on the sides facilitate flipping pastry-topped dishes and permit the pan to be carried ceremoniously to the table.
		The tatin recipe included is, as promised in the recipe pamphlet, wonderful.
	www.amazon.com /Creuset-4-Inch-Tarte-Tatin-Flame/dp/B00005QFN6 (1839 words)

	cuisine.co.nz - food - tarte tatin
		When the now infamous Tatin sisters of the Loire Valley in France mistakenly put the apples into their tart dish before the pastry, little did they know they were about to invent one of the most internationally popular French desserts of all time.
		Classic tarte tatin is a simple and delicious combination of caramelised apples and crispy golden pastry, baked with the pastry on top and inverted before serving.
		To make a truly authentic tarte it is important to start with the correct dish, a traditional round copper dish, or a heavy-based, flameproof frying pan.
	www.cuisine.co.nz /index.cfm?pageID=13213&r=4 (541 words)

	BBC - Food - Recipes - Red onion tarte tatin
		As you do this you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface, all of those left over need to be cut into wedges and fitted in between to fit all of the gaps.
		Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25-30 minutes until the pastry is crisp and golden.
		When the tart is cooked, remove it from the oven and allow it to cool for 20 minutes before turning it out.
	www.bbc.co.uk /food/recipes/database/redoniontartetatin_67091.shtml (746 words)

	rick rodgers' cuisine americaine: "faux" peach tarte tatin
		The justly famous classic tarte Tatin is an upside-down tart of caramelized apples, and not a dish one could call easy.
		While the step of removing the excess peach juices from the skillet may seem unusual, it serves to prevent an overly moist tart, and the reserved juices make a fine sauce.
		Run a knife around the inside of the skillet give the pan a shake to be sure the peaches are loosened.
	www.rickrodgers.com /recipes/faux_peach_tarte_tatin.html (646 words)

	Wild Mushroom and Walnut Tarte Tatin (Tarte Tatin Aux Cepes et Cerneaux de Noix) Recipe - Patricia Wells \| Food ... (Site not responding. Last check: 2007-10-31)
		Bake the tart on the baking sheet in the center of the oven until the pastry is golden, 20 to 25 minutes.
		Quickly but carefully invert the tart on top of the serving platter so the mushrooms are on top and the pastry is on the bottom.
		Sprinkle the mushrooms with the remaining tablespoon of parsley and the remaining walnuts.
	www.foodandwine.com /recipes/aspen-2002-wild-mushroom-and-walnut-tarte-tatin-(tarte-tatin-aux-cepes-et-cerneaux-de-noix) (420 words)

	Tarte Tatin
		The Silverwood Tarte Tatin Pan combines all the properties you need to make these desserts in the traditional way, simply and effortlessly, and it's even made in Britain.
		A Tarte Tatin was originally an upside-down, caramelised apple tart, but the Celebrity Chefs have created variations using pears, plums and nuts, and even a fabulous savoury recipe using tomatoes.
		Traditionally a thick cast iron frypan was used to caramelise the fruit, sugar and butter, before transferring the mix to a baking tin.
	www.decuisine.co.uk /cookshop/bakeware/tart-tatin.html (545 words)

	Apple Tart Tatin Recipe
		Our recipe comes from leading cookery writer and broadcaster, Linda Collister, and uses the new purpose-made Silverwood 8” Tarte Tatin Pan, which we have found gives the most consistent results for cooking and turning out.
		Put the Tatin Pan on the hob and heat to moderate heat.
		Loosen the pastry edges and turn out the tart, upside down, so that the pastry becomes the base, under the apples.
	www.decuisine.co.uk /recipes2/desserts/apple-tart-tatin.html (578 words)

	[No title] (Site not responding. Last check: 2007-10-31)
		This part of the tarte tatin can be prepared hours in advance, or you can proceed immediately with the recipe.
		Remove from the oven, and let the tarte rest for a few minutes.
		Place a large, round platter over the tarte and flip it over, releasing the tarte from the pan.
	www.myri.com /staff/glenn/recipes/tarte_tatin.html (383 words)

	Ratatouille Tarte Tatin - Béa's Kitchen - French Cooking Recipes and Food Presentation Ideas by Beatrice Peltre
		Again, for my love of vegetable tarts, this one has the nice twist of cooking with the vegetables at the bottom of your dish, covered with the dough like a pie.
		This is a savoury version of the traditionally known tarte tatin aux pommes.
		I have often served this tarte with couscous on the side, a nice green salad an perhaps some nice cucumber in a yogurt sauce.
	www.beaskitchen.com /recettes/tartetatinratatouille (393 words)

	Market Manila Archive » Tarte Tatin / Upside Down Apple Tart
		Personally, I don’t mind slightly mushy as the flavor is still there but it doesn’t look as photogenic… While I generally like green Macintosh apples in pies, other cooks have suggested using Fuji (worked well when I tried it) and other firmer apples that retain their shape.
		This tarte tatin is an easy, delicious dessert with a minimal amount of fuss.
		For tarte tatin, the unrolled dough would be a better choice.
	www.marketmanila.com /archives/tart-tatin-upside-down-apple-tart (1593 words)

	English Patis: Sugar High Fridays # 2
		In the 1880s, two sisters Stephanie and Caroline Tatin were running their family's Hotel Tatin in Lamotte-Beauvron, France.
		Stephanie was in charge of the kitchen and one time baked an apple tart where she erroneously put the apples first in the pan before the crust.
		Their customers loved it thus, the Tarte Tatin was born.
	desarapen.blogspot.com /2004/11/sugar-high-fridays-2.html (1141 words)

	Recipe for Apple Tarte Tatin from Chef Gordon Hamersley - Boston, MA on StarChefs.com
		Lower the temperature to 375°F and bake until the crust is nicely browned and the caramel is bubbling around the edges of the pan, another 15 minutes.
		Carefully remove the tart from the oven and cool it on a rack for about 20 minutes.
		Apple Tarte Tatin is best served right away, but it can stand at room temperature and be reheated briefly in the oven.
	www.starchefs.com /features/bistro_night/html/apple_tarte_g_hamersley.shtml (793 words)

	Grand Central Baking Company
		Crimp the overhanging edge of the pastry and make a couple slits in the center of the crust.
		The crust should be nicely browned, the caramel bubbling and the apples soft.
		Place a serving plate over the frying pan and invert the Tarte.
	www.grandcentralbakery.com /recipe/tartetatin.html (172 words)

	Easy French Recipes Tarte Tatin
		Tradition has it that the one of the Tatin sisters who took care of of the kitchen side of the family restaurant was in a rush to serve the many clients and simply made a mistake.
		Tarte Tatin is now as famous around the world as it is in France.
		Place a large plate over the tarte, and quickly invert so apple layer is on top.
	www.bonjourlafrance.net /french-food/french-recipes/french-desserts/tarte-tatin.htm (271 words)

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