Tarte Tatin‌ 是一种经典的法式反烤苹果塔，也被称为“翻转苹果挞”或“焦糖苹果塔”。它的独特之处在于将苹果用黄油和糖熬制成焦糖化状态后，再覆盖酥皮烘烤，最后将模具倒扣，使金黄诱人的苹果面朝上呈现，形成外酥内糯、酸甜交融的绝妙口感。
这道甜点起源于19世纪末法国卢瓦尔河谷的塔坦姐妹（Stéphanie 和 Caroline Tatin）经营的旅馆。传说因一次烹饪失误——忘记在苹果派中铺上层面皮，或苹果煮过头——她们情急之下直接盖上酥皮烘烤并倒扣上桌，意外创造出这道风靡世界的经典法式甜点。
This list of classic French dishes would be incomplete without the inclusion of something from the country’s extensive repertoire of patisserie. Though not as refined or architectural as some treats seen in the windows of French sweet shops, the buttery, simmering tarte Tatin, essentially an upside-down caramelized apple tart, is famous around the world for its rich flavor and unique history.
She accidentally left the apples in her apple pie cooking too long and tried to salvage it by covering the apples in pastry and baking. The resulting dish – steaming apples under caramelized sugar with a flaky crust – was so popular it was eventually named after the sisters: la tarte des demoiselles Tatin.
Though tarte Tatin is sure to be delicious anywhere you try it, it might be best sampled where it originated.
“Northern France is very known for its apples,” said David Lebovitz, author of “The Sweet Life in Paris.” “They have spectacularly good cooking apples.”