Tarte Tatin is a variant of the apple pie in which apples are caramelized in butter and sugar before adding the batter. Its peculiarity is that it is a pie in reverse, ie for processing apples are placed under and above ground. Tradition says that the Tarte Tatin was created by accident in the Hotel Tatin 'in Lamotte-Beuvron, France in 1889, the place from which the name derives. The hotel was run by two sisters, Stéphanie Tatin (1838-1917) and Caroline Tatin (1847-1911). There are many versions about the origin of the cake but the most accepted story mentions that a dismissal of Stéphanie Tatin made him more than usual cook apples, and not waste them they put the pasta on top and baked, and then turned him with care, giving rise to this variant as well known in French cuisine. The development of this cake is very simple and very appropriate submission for any celebration. The ingredients are 5 or 6 (depending on pan size) apples cut into very thick slices, 50 grams of butter, 200 grams of sugar, two tablespoons of water and a large pastry wafer. The most important preparation is to have a pastry with high-sided skillet or cast iron can be introduced into the oven. In the pan is a sweet with the addition of butter into small pieces. When lightly browned, put the slices of apple trying to stay tight and placed in an aesthetic form, and cover. After 5 or 10 minutes, covered with pastry to which we will do a couple of holes for steam to escape. Enters the furnace is preheated to 200 degrees and allow 20 minutes or until crust is done. He turns over a plate when it is still hot. Otherwise, the cooled caramel apples will be glued to bottom of pan. Optionally, you can serve it with vanilla ice cream. Text is available under the Creative Commons Attribution ShareAlike 3.0, additional terms may apply. See Terms of Use for more information.

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