Switching apples for pears and adding a hint of rosemary is the perfect way to bring the classic tarte Tatin bang up to date. It’s also a great way to give yourself a little pick-me-up, I have found.
Let’s face it, comfort food is just the ticket when you’re a bit down in the mouth. I was still a bit flat last weekend after my disappointment at work.
With my sweet tooth, it’s no surprise that a really good dessert will often do the trick. Which is why Damon made a pear and rosemary tarte Tatin for me.
The original, of course, is the result of a now-famous culinary mistake – or so the story goes.
Sisters Caroline and Stéphanie Tatin ran an auberge in the town of Lamotte-Beuvron in the Loir-et-Cher département. One day, Stéphanie accidentally left apples cooking too long, and caramelised them.
Rather than waste them, she came up with a plan to salvage her dessert.
She topped the apples with a sheet of pastry and put them in the oven. When the pastry was done, she took the dish out and served it upside down.
Voilà, a new dish was born.
“The original, of course, is the result of a now-famous culinary mistake – or so the story goes”
After it proved popular locally, word reached the chef at Maxim’s in Paris, who came to try it for himself. Impressed, he recreated it in back in the capital, naming it la tarte des demoiselles Tatin.
Sadly, this story has since been dismissed as mere invention.
Whether it’s true of not, Damon’s take on it was delicious. More importantly, it cheered me up enormously.