Illustrations by Matthew Brennan, photo by CIA/Keith FerrisIn our ongoing video series Chef Lou Jones, from The Culinary Institute of America, demonstrates how to make classic tartes Tatin from the Loire Valley in France.
In these videos, The Culinary Institute of America's Associate Dean of Restaurant Education, Chef Lou Jones, shows us how to make individual tartes Tatin from the Loire Valley of France.
This upside-down apple pie (the pastry is on the top) is named for two sisters, the demoiselles Tatin, who ran a hotel in the Loire Valley from the 1850s until 1907. Legend has it that the younger sister, Caroline, was making an apple pie and forgot to put the pastry into the pan before the filling, so she put it on top. While the accuracy of that story is hardly certain (many say that French women had been making this sort of reverse tart for years), the sisters certainly made it famous. As Anne Willan explains in The Country Cooking of France, the demoiselles were left without any money when their father died. "Luckily they livedRead More »from Video: How to Make an Upside-Down Apple Pie