YaDa Chef Private and Personal Chefs

There is some controversy as to how this divine dessert (tarte solognote) came about. Was it an accident (as so ma ny kitchen wonders are) or was it just an improved upon recipe of the region? In any case it was made popular at by 2 sisters that ran the Hotel Tatin 100 miles (60 kilometers) outside of Paris. It was Louis Vaudable, owner of Maxim’s Paris that coined the name "tarte des demoiselles Tatin" Tart of the sister’s Tatin. Normally you would use a short crust or a pate brisee. I used a simple pie crust in our recipe as we were short on butter. Serves 6-8 9 1/2 inch/ 24 centimeter pie crust Pie Crust 1 1/3 cup/167 grams all purpose flour 1/2 teaspoon/2ml salt 1/2 cup/118ml vegetable (crisco) shortening (or 115g butter) 3-6 tablespoons/45-90ml iced water Filling 2 Granny Smith, Golden Delicious or other firm apple that will not disintegrate peeled, cored and cut in quarters 2-3 tablespoons/29-43g unsalted butter 1/4 cup/48 grams sugar pinch of salt In a bow