Taatin

Taatin, also known as "Tatin" or "Tatin pie," is a type of upside-down pastry where the fruit is caramelized in butter and sugar before the pastry is added. The entire creation is then baked and inverted before serving. While most famously associated with apples, the technique can be applied to a variety of fruits, including pears, peaches, and plums.

The origins of the Tatin are often attributed to the Tatin sisters, Stéphanie and Caroline, who ran a hotel in Lamotte-Beuvron, France, in the late 19th century. Legend has it that Stéphanie, the head chef, accidentally left apples cooking in butter and sugar for too long. In a rush to serve, she covered the caramelized fruit with pastry and baked it, then flipped it out to present. The dish became a signature of their establishment.

The key to a successful Tatin lies in the caramelization of the fruit, which should be tender but not mushy. The pastry, typically a shortcrust or puff pastry, provides a flaky counterpoint to the rich, sweet fruit. Served warm, often with a dollop of crème fraîche or a scoop of vanilla ice cream, Tatin is a classic dessert enjoyed worldwide. Its simplicity and delicious contrast of textures and flavors have cemented its place in culinary history.