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 and 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. History Billboard in front of the Hôtel Tatin It originated in France but has spread to other countries over the years. The tarte Tatin ( French pronunciation: ), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.
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