From France to Elmira

Almost like an open faced or upside down pie, Tarte Tatin is a French dessert that’s made with fruit, usually apples, that are caramelized in butter and sugar then baked in the oven.

The story goes that Tarte Tatin was created by accident in 1898 France at the Hotel Tatin (hence, the name), which at the time was run by sisters Stéphanie and Caroline Tatin. Though the specific details are a bit hazy and there are a few variations of the history, the general consensus is that Stéphanie was overworked one day because she was the one who did most of the cooking. She began to make an apple pie but left the apples for too long in the butter and sugar on the stove.

Though the dish smelled burnt, Stéphanie tried to save it by throwing the pastry base on top of the pan and putting it in the oven. When it was finished, she turned the tart upside down onto a plate and was surprised to hear that hotel guests loved the dessert.

The Tarte became a signature dessert at the Hotel and the recipe spread throughout France… and obviously beyond because we have our very own version at Never Enough Thyme made with delicious, local apples from Martin’s Fruit Farm.

Apple Tarte Tatin
1 ^2/3 cups flour
6^1/2 tbsp cold butter
1 egg yolk
1/2 tsp salt
2 tsp sugar
3 tbsp water
1 cup butter
1/2 cup sugar
8 apples, peeled and cored

Place dry ingredients in food processor. Add butter, water and egg. Pulse until combined. Create a ball and wrap in cellophane. Let it rest for 1 hour.

Melt the butter in a cast iron pan, sprinkle on the sugar, allow the sugar to brown. Add sliced apples, cook on stove top until the apples are caramelized and golden.

Arrange apple in bottom of pan with caramel. Roll out dough to round shape the same size as the pan. Place on top of the apple mixture, bake in oven until pastry is crisp, about 20-25 minutes.

With local apples in abundance this time of year, now is the perfect time to try baking Apple Tarte Tatin. Impress your next dinner guests with this recipe from our kitchen and check out our other blog posts for more recipes and ideas that incorporate produce from the local community.