What does tatin mean

While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. There is one rule for eating Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin is not worth the pan it was baked in.

Save Word. Definition of tarte tatin. Examples of tarte tatin in a Sentence Recent Examples on the Web The tarte tatin —Granny Smith apples baked with caramel on a puff pastry served with Chantilly—is as good as any in Paris or Normandy. First Known Use of tarte tatin , in the meaning defined above.

Learn More About tarte tatin. Time Traveler for tarte tatin The first known use of tarte tatin was in See more words from the same year.

Style: MLA. Perhaps she reasoned that, by the time the huntsmen got to dessert, they'd be too merry to notice the difference. But someone did, and a classic was born. By the s, word had spread far enough for the celebrated Parisian critic Curnonsky, 'Prince of Gastronomes', to recommend 'the famous apple or pear tarte from the demoiselles Tatin of la Motte-Beuvron' in his French travel guide. By the late s, it was installed on the menu at Maxim's, the Parisian institution that's played host to everyone from Marcel Proust to Lady Gaga.

And so its reputation was sealed. Eighty years on, the tarte tatin is a bigger celebrity than ever: my internet search brings up 6,, results — and nearly as many different recipes.

For the most part, they come down to a few simple principles. Although you can get creative once you've mastered the art, apples are not only the classic choice, but — as a relatively dry fruit — one of the easiest to work with.

Go for a dessert rather than a cooking variety, to ensure the chunks keep their shape during cooking: Calum Franklin, executive head chef at London's The Holborn Dining Room, uses Pink Lady; chef and restaurateur Rowley Leigh favours russets, while I prefer a mix of sour Granny Smith and spicy Cox. Although modern recipes tend to recommend peeling the fruit, this is neither traditional nor necessary — I love the slight chewiness of the baked skins with the soft, almost confit flesh beneath.

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