The two french sisters Tatin lived in a small rural town in the Loire Valley of France. The elder sister, Stéphanie was a particularly fine cook, her specialty was an apple tart served perfectly crusty, caramelized and which melted in the mouth. One day during she placed her tart in the oven the wrong way round… The pastry and apples were upside-down but, nevertheless, she served this strange dessert without giving it time to cool. The French call this dessert tarte des demoiselles Tatin…

1020022A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. There is one rule for eating Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin isn't worth the pan it was baked in,




Ingredients for 4 servings

. 125 g. plain flour
. 75 g. butter
. 2 g.  salt
. 52,5cl. water
. 1 egg yolk
. 3-4 pears (depending on size)
. 1000 g. caster sugar
. 40 g. butter

pearanistarttatin4Preparation ( 25 minutes, cooking time : 25 minutes)

Cut the butter into small pieces, mix it into the flour and salt using your fingertips (you have to get a fine breadcrumb mixture).

Add the egg yolk and water, bring together to make a smooth ball.

Wrapped in film and leave it in a fresh environment for 2 hours.

Heat the dish for a few minutes over a low flame. Pour 85g of sugar in the bottom and leave to caramelize. Still on the heat, add 25 g. of butter, cut into small pieces.

Remove and place the pears cut into large quarters over the bottom, rounded-side down in the caramel, squeezing them together. Add a second layer of pears, rounded-side up, so that they fit snugly between the first ones.

Sprinkle 8g. of sugar over the top and dot 8g. of butter cut into small pieces over the pears.

Roll out the pastry and cover the pears, tucking the edges inside the dish.

Place in a pre-heated oven at 350°F and  cook for 40 minutes.

Once removed from the oven, leave to stand for 15 minutes before turning out onto the serving platter.

Read 853 times
Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

carita-orizzontale    vancleef-orizzontale



Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


English Edition

Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

By continuing to use the site, you agree to the use of cookies. You can change this and find out more by following this link.