Tarte Tatin: history and recipe of the most delicious French apple pie

Autumn is the best time to make flavorful, delicious pies, especially since the most suitable and healthy autumn fruits, such as apples and pears, are just ripe for the taking. They will make the most amazing and simple dishes, such as Charlotte cake, ruddy pear crumble, fluffy buns, and filling pies, which can be prepared very quickly and easily.

Today, FoodOboz will tell you an interesting story about the origin of the "false" apple pie, Tarte Taten, and share a recipe posted on her YouTube channel by cook and MasterChef judge Tetiana Lytvynova, which you can easily replicate.

To begin with, a little history

The story goes that the allegedly delicious pie turned out by accident, and it all started 100 years ago in the small French town of Lamothe-Bevron.

In this town lived Jean Tatin, who owned a small hotel where everyone could eat and spend the night. He had two daughters, the younger Caroline and the older Stephanie, who simply loved to cook and was very good at it, even becoming famous in the area as the best cook. Her signature dish was an apple pie with crispy caramel. One day, while making her signature pie, she was in such a hurry that she made a mistake that became fatal for the dish. She put the apples on the fire to caramelize and remembered about them only when she smelled burnt sugar, but there was no time to make a second batch, so she simply covered the filling with a layer of dough and put it in the oven. That's how she got such a beautiful and delicious treat.

Recipe for peach "Tarte Tatin" by Tetiana Lytvynova

Ingredients:

• Flour - 120 g
• Eggs - 2 pcs.
• Butter - 125 g
• Sugar - 200 g
• Baking powder - 8 g
• Vanilla sugar - 10 g
• Peaches - 700 g
• Water - 2-3 tbsp.

Method of preparation:

1. Wash and chop the peaches, put them in a saucepan, sprinkle with sugar, pour in a little water, and put on the fire, bring to a boil, stirring to prevent the sugar from burning. The peaches should caramelize.
2. Dough: put the softened butter at room temperature in a bowl, add sugar, and beat well with a mixer.
3. Next, add the eggs and continue beating.
4. Sift the flour, mix it with the baking powder, and gently add it to the butter-egg mixture, beat again with a mixer and then mix well with a spatula.
5. Put the finished hot peaches in a silicone mold (or any other mold you have), cover it with parchment, and let the peaches cool down a little.
6. Then, carefully put the dough on the peaches and put it in the oven for 50 minutes at 150 C – this is the ideal temperature for this cake.
7. After the time is up, take the cake out of the oven, very carefully run a knife around the edges, turn the cake over, lightly remove the parchment and cut it.

You can serve the cake with a scoop of ice cream, just for tea, cocoa, and coffee.