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The primary tarte tatin is claimed to have been created accidentally on the Hôtel Tatin in Lamotte-Beuvron, France, within the Eighties. Pastry chef Stéphanie Tatin was getting ready an apple pie for her company however forgot to place the underside crust within the pan. She put the crust on prime, flipped the dessert the other way up, and an prompt traditional was born.
These recipes play off the unique buttery, caramelized apple dessert. Strive savory variations, like a Potato-Leek Tarte Tatin, or pay homage to the traditional with candy tarte tatins that embrace fruits like pear and quince.
Carrot, Ginger, and Citrus Tarte Tatin
Greg Dupree / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This eye-catching tart, topped with flippantly caramelized carrots, contemporary dill, and crumbled feta, may be served heat or room temperature. F&W recipe developer Nicole Hopper provides a splash of fish sauce to the gingery-orange glaze for a pop of savoriness.
Potato Tarte Tatin with Bacon and Gruyère
Greg Dupree / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Potatoes and leeks are a traditional mixture. This flaky tarte tatin from Nicole Hopper combines the dynamic duo with smoky bacon and funky Gruyére cheese for a crowd-pleasing appetizer.
Tomato Tarte Tatin
Meals & Wine / Picture by Robby Lozano / Meals Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser
This buttery pastry is topped with multicolored cherry tomatoes and caramelized onions. To make sure a crisp, not soggy crust, F&W recipe developer Renu Dhar roasts the halved cherry tomatoes to dry them out barely and focus their taste earlier than assembling the tart.
Tarte Tatin
Morgan Hunt Glaze / Meals Styling by Emily Nabors Corridor / Prop Styling by Josh Hoggle
Caramelized apples are the star of this traditional model of the French dessert from chef Benoît Guichard. A easy four-ingredient do-it-yourself pastry, full of buttery richness, takes this merely elegant dessert to the following stage.
Pear and Shallot Tarte Tatin
This flaky tarte tatin from Mary-Frances Heck and Paige Grandjean within the F&W check kitchen toes the road between candy and savory. It options halved shallots cooked with juicy pears, and is served with whipped goat cheese.
Ginger-Poached Quince Tarte Tatin
Victor Protasio / Meals Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Pastry Chef Joanne Chang cooks brilliant and floral quince in a buttery caramel sauce for this the other way up tart. Reserve the leftover ginger syrup after poaching the quince — it’s nice for including to cocktails or spooning over pancakes.
Pear Tarte Tatin with Pink Wine Caramel
Chef Shawn McClain cooks Bartlett pears in a cinnamon-spiked purple wine caramel for a candy, floral, and barely savory fruit topping. Serve the tart heat with dollops of cool crème fraîche for a powerful banquet dessert.
Tarte Tatin with Crème Fraîche
This apple tarte tatin from chef Andrew Zimmern will get its aromatic aroma from heat spices like cinnamon, nutmeg, and cloves. The apple items shrink in measurement as they prepare dinner and soften, so pack them tightly within the pan for an excellent layer of fruit as soon as the tart bakes.
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