Why is Tarte Tatin tied to a kitchen-accident legend?
From FoodHistory · 00:02:06
Show by Midnight Whisperer
Two sisters, a Sologne hotel, and caramelized apples revealed with a flip. Explore Tarte Tatin history by separating the hotelkeepers' real connection to the dessert from the famous kitchen-accident legend. Quick recipe Makes: 8 servings Ingredients: 350 g all-butter puff pastry; 100 g caster sugar; 40 ml water; 90 g unsalted butter: 60 g diced and 30 g melted; 2 kg Braeburn apples, peeled, cored and halved; Flour for rolling; Crème fraîche for serving Method: 1. Roll pastry 3 mm thick; cut a 32 cm circle, prick and freeze. 2. Heat oven to 180°C, or 160°C fan. In a 30 cm ovenproof, hob-safe pan, heat sugar with water to amber caramel. 3. Remove from heat; stir in diced butter. Pack apples tightly over caramel and brush with melted butter. 4. Bake for 30 minutes. 5. Cover with pastry, tuck edges and vent. Bake another 40–45 minutes until crisp and golden. 6. Cool about one hour. Using oven gloves, carefully invert onto a deep serving plate. Serve with crème fraîche. Note: Modern chef's version; handle the pan and caramel carefully. #Shorts #DessertHistory #Desserts #CulinaryHistory #FoodFacts #TarteTatin #France #FoodShorts This episode was created with AI assistance and is narrated with an AI-generated voice.
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