Tarte Tatin
"Tarte Tatin is an upside-down caramelized apple tart: apples are cooked in butter and sugar until golden, covered with pastry, baked, then flipped so the caramelized apples are on top. The apples are tender, deeply caramelized, and sweet with a buttery puff pastry base. Served warm with crème fraîche, vanilla ice cream, or whipped cream. It's rustic, elegant, and quintessentially French dessert."
Logistics
Moderate
Vibe
Caramelized, rustic
Duration
20 minutes
Best For
Dessert
The Backstory
Created by accident in the 1880s at Hôtel Tatin in Lamotte-Beuvron (south of Paris). Legend says Stéphanie Tatin forgot to put pastry in the pan first, so she added it on top and flipped the tart. The 'mistake' became famous. Now it's a classic French dessert served in bistros and brasseries nationwide. It represents French ingenuity and rustic elegance.
Local Secret
"Order at traditional bistros or brasseries, not touristy cafés. The apples should be golden-brown and caramelized, not pale or mushy. The pastry should be crisp and buttery. Best served warm (not hot or cold). Crème fraîche is the traditional accompaniment—its tanginess balances the sweetness. Prices: €8-12 for a portion. Share if possible—it's rich. Pair with sweet wine (Sauternes) or coffee."