Tarte Tatin Recipes

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Tarte Tatin aux Pommes (Upside down Apple Pie) Recipe

Tarte Tatin sounds like a fancy dessert, but really, it's just an upside down caramel apple tart. I made a simple tart shell using dough called pâte brisée. Instead of filling the shell though, I placed slices of apples that were cooked in a caramel sauce into the mold and then covered them with the tart shell. The tarts then went into the oven to cook the shell. 

You really should eat these treats almost as soon as they come out of the oven. To plate, just flip each mold and the apples will now be on top. If you wait too long, the caramel will harden and it will be difficult to unmold.  If you flip the tart out and let it sit, the crust will get soggy. This has never been a problem at my house because the smell of freshly baking apples always manages to gather the entire family in the kitchen.


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Indian-Style Pearl Onion Confit Upside-Down Tart (Tarte Tatin de Petits Oignons Perles a l'Indienne) Recipe

The tarte tatin (upside-down tart) was originally made with caramelized apples. It was created by the Tatin sisters at the beginning of the century. The two demoiselles Tatin, Fanny and Caroline, ran a little eatary in a hotel in Sologne, in the countryside of France near Orleans. They were famous for their apple tarts. One day, one of the sisters clumsily forgot to place the puff pastry dough and put the caramelized apple layer first and that's how a fortunate mistake created the trendy dish.

A French way to make an onion confit would be with caramelized onions that were previously boiled in milk but I had some leftover curried pearl onions called do-pyaaza. It's cooked in a generous amount of ghee, yogurt and flavored with ginger-garlic paste and several Indian spices. My fusion result is called a tarte tatin de petits oignons perlés à  l'Indienne.


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