![]() I decided that I wanted you to recognize that these were pears in this dish. Next time, I’ll use less sugar! Pear Tart Tatin The pears that I used were quite naturally sweet. If you want to cut back on the coconut sugar, then do so. There’s nothing complicated about this recipe. I don’t want the crust getting too brown. If I see the crust getting to a golden brown and still more then 3-5 minutes on the timer, then I’ll reduce the heat to 375. However, I’m usually at 400 when I have my pie chocked full of apples, and in this case pears, like these that are sliced into healthy wedges. Yes, you want to follow those instructions on the packaging. And, when you need to save time, how convenient and always perfect is puff pastry.įor me the key is the heat and baking. Southern Cinnamon Peach Pie Puff Pastry Apple Tart Tatin Try some of my other easy rustic fruit pie recipes! I’ve made tart tatins in different baking vessels. And, focusing on the fruits in season lets you enjoy Tart Tatin Pan These tart tatins are fabulous year round. The great thing about a fruit tart tatin is that you can use whatever fruit is in season. Pretty cool, huh? Summer Fruit Tart Tatin For instance, patissier Antonin Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his Pâtissier Royal Parisien (1841).” Whatever the veracity of either story, the concept of the upside down tart was not a new one. In an alternative version of the tart’s origin, Stéphanie baked a caramelized apple tart upside-down by mistake, regardless she served her guests the unusual dish. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. The hotel was run by two sisters, Stéphanie and Caroline Tatin. ![]() “The tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. According to Wikipedia there’s a story behind the tart tatin definition. ![]()
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