Philosophizing About Food With Francine: La Tarte des Demoiselles Tatin

by Francine Black

La Tarte des Demoiselles Tatin, aka tarte tatin!

This lovely upside-down tart is best served warm with its deeply caramelized apples and buttery crust.

Tradition has it that in the 1880’s, one sister, Stephanie Tatin accidentally forgot to put the pastry base under her apples and so to rescue her already bubbling apples, she quickly placed the pastry overtop and popped her tart back into the oven. To serve it, she simply inverted the entire thing onto a plate delighting her guests with what became the Hotel Tatin’s signature dish!

Curiously enough, a sister confection, the American caramel apple, traces its origin to the 1950’s when Michigander Kraft Foods employee Dan Walker was experimenting with left over Halloween caramels. He brilliantly decided to dip apples from his orchard into the melted candy. This once-again accidental and well-loved creation quickly became an integral part of fall celebrations nationwide, as well as a special treat found on many an ocean boardwalk candy shop year-round.

Today we’ll enjoy our caramel apples in tarte form as we celebrate these beautiful fall days!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

More News from Bally

• The Salvation Army Boyertown Corps Welcomes New Leaders The Salvation Army Boyertown Corps announces the appointment of Captains Derek and Betty Ellen Barrett as its new Corps Officers.
• "B Inspired": Katrina Keating Ernst & Deb Zaharchuk Discuss the Mission of Camino Farms Camino Farms is a project in the Boyertown community offering a safe space within 150+ acres for the underserved to develop connections, have fun, and learn.