Tarte Tatin appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Tarte tatin · Paris
Tarte tatin is the upside-down caramelised-apple tart Paris bistros plate by the slice with crème fraîche. The apples are cooked in butter and sugar before the pastry goes on top.
The dish was reportedly invented by the Tatin sisters at their hotel-restaurant in Lamotte-Beuvron in 1898, when Stéphanie Tatin tipped a forgotten apple pan upside-down and discovered the caramelised result was better than the planned tart. The Parisian uptake came through Curnonsky, the food critic who featured the dish at his Larue restaurant near the Madeleine in 1926. By the 1950s, every Paris bistro had the tarte tatin on the dessert list. Le Bon Georges in the 9e is the editorial benchmark today: a 12-hour rest on the apples, served warm with crème fraîche in winter, with vanilla ice cream in summer.
Where to eat in Paris:
- Le Bon Georges
- Polidor
- Bistrot Paul Bert
- Chez Georges