The most famous French dessert is Tartatin, Tarte Tatin, Tart Tatan… Whatever you call it, the essence will not change – it is a changeling. One of the most famous French desserts, Tarte Tatin (tarte Tatin), was born in 1898 thanks to the distraction of one of the sisters by the name, as you might guess, Tatin. Stephanie and Caroline lived in the small French town of Lamotte-Bevron. After the death of their father, the girls inherited a small hotel. The youngest, Carolina, became the manager – she received and accommodated guests, did business. The eldest, Stephanie, was not very smart, so she got the job of a cook. However, the guests were very fond of Stephanie’s cooking, and especially the caramelized apple pie. Actually, it was a completely ordinary pie, of which there are hundreds, only very tasty. But one day he turned into … Tarte Tatin. Of course, it happened quite by accident. Once, during the height of the hunting season, the hotel was overcrowded, and Stephanie had a monstrous amount of work. The poor thing put the stuffing for the pie on the stove to warm up and went about other things. The cook caught herself only when she smelled the smell of burnt apples. The girl quickly covered the fruit with a layer of dough and put the frying pan into the oven. And before serving, she simply turned the pie upside down with apples. A few days later, residents of neighboring cities began to come to the Taten Hotel to try a new signature dessert. Many years later, a capital restaurateur stopped by at Lamotte-Bevron. He liked Tarte Tatin so much that Louis included it in the menu of his own establishment. Again, quite by accident, it turned out that Louis Vodable owned the most luxurious Parisian restaurant – Maxim. Actually, this is how Tarte Tatin became famous all over the world. The most important thing in Tarte Tatin is caramel and apples. Any hard ones will do. Ranetki, Golden, Granny Smith, Jonathan or even Antonovka. A kilogram of apples must be peeled, core cut and cut into quarters. We take a medium-sized frying pan with high sides. We put on the stove, melt 150 grams of butter, pour half a glass of sugar. Keep on low heat, without stirring, until brown. The main thing: caramel should not burn. When the caramel has cooled, put the apples on it, quite tightly. Let’s cover a layer of ready-made puff pastry. It must be taken out of the freezer beforehand. After the dough has thawed, roll it out with a rolling pin and use a plate to cut out a circle with a diameter slightly larger than the pan in which you made the caramel. Gently bend the edges of the dough down, put the form in the oven, preheated to 180 degrees, for about forty minutes. Carefully invert the finished cake onto a plate. Voila!