Tatin

Tarte tatin, also known simply as tatin, is a French upside-down apple tart characterized by caramelized fruit and a tender pastry crust. The apples are cooked in butter and sugar in a heavy pan, then covered with pastry and baked; the tart is inverted onto a plate to reveal glossy caramel and fruit.

The dessert is traditionally linked to the Tatin sisters, Stéphanie and Caroline, who ran the Hôtel Tatin in Lamotte-Beuvron in the late 19th century. According to popular lore, a mishap during a fruit tart preparation—caramelizing the apples and leaving them in the pan—led to the upside-down presentation that became its signature, and the dish gained widespread popularity in French cuisine.

Preparation and variations typically follow a similar sequence: caramelize butter and sugar in a sturdy skillet, add peeled and cored apples, and cook until tender but holding their shape. A sheet of pastry is laid over the fruit, the pan is baked, and the tart is inverted onto a warm surface before serving. While puff pastry is common, shortcrust pastry is also used. Variations may use pears or other fruits, and serving commonly includes cream, crème fraîche, or vanilla ice cream.

Culinary reception and influence: tarte tatin remains a staple of traditional French patisserie and bistro fare, celebrated for its balance of sweet caramel, fruit, and pastry. It has been widely adapted in homes and restaurants around the world as a quintessential example of rustic yet elegant French dessert techniques.