Tatin pie

Tarte Tatin is a variant of French cuisine of apple tart where the fruit is caramelized with sugar and butter. In cooking the apples go underneath in the mold and the shortcrust pastry on top. For this reason, when unmolding it is “backwards”.

At the beginning of 1889, in the kitchen of the Hotel Tatin in Lamotte-Beuvron, France, the apples were overcooked in a mistake and to take advantage of them they put the broken dough on top and baked them, finally they turned it over and as a result of an error it was born the Tarte Tatin, the popular variant of french gastronomy.