This upside-down apple pie is known around the world as la tarte des Demoiselles Tatin, after two sisters from the small town of Lamotte Beuvron, who invented it. The sisters ran the Hôtel de la Gare, where it is still possible to see their cooking stove and eat tarte Tatin. Sugar caramelizes on the bottom of the pan to form a rich topping when the tart is unmolded, with the succulent apples lying underneath, and the pastry on the base.
© 1989 Anne Willan. All rights reserved.