The first Tatin pie would have been created by accident at the Tatin hotel in Lamotte-Beuvron, in France, in the 1880s. The pastry chef Stéphanie Tatin was preparing a apple pie for his guests, but forgot to put the lower crust in the pan. She put the crust on top, turned the dessert upside down and an instant classic was born.
These recipes play on the original and caramelized butter apple dessert. Try savory versions, such as a tart potato pie, or pay tribute to the classic with sweet pie tatins that include fruit like pear and quince.
Carrot, ginger and citrus Tatin pie
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This catchy pie, garnished with slightly caramelized carrots, fresh dill and crumbled feta, can be served at hot or ambient temperature. The F&W recipe developer, Nicole Hopper, adds a touch of fish sauce with ginic-orange frosting for a touch of flavor.
Potato pie with bacon and gruyère
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Potatoes and leeks are a classic combination. This Nicole Hopper pie pie combines the dynamic duo with smoked bacon and funky gruyere cheese for a pleasant aperitif.
Tatin pie Tomato
Food & Wine / Photo by Robby Lozano / Food Styling by Éclesa Zimmer / Prop Styling by Phoebe Hauser
This butter dough is garnished with multicolored cherry tomatoes and caramelized onions. To ensure a clear crust and not soggy, the F&W recipe developer roes the cherry tomatoes cut to dry them slightly and concentrate their flavor before assembling the pie.
Tatin pie
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Styling by Josh Hoggle
Caramelized apples are the star of this classic version of the French dessert of chef Benoît Guichard. A simple homemade pastry with four ingredients, filled with butter wealth, passes this dessert simply elegant at the upper level.
Tatin pie and shallot
Victor Protasio
This tart pie Mary-frenches Heck and Paige Grandjean in the toes of the F&W kitchen the line between sweet and salty. It has two -cooked shallots with juicy pears and is served with whipped goat cheese.
Quince ginger pie pie
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
The pastry chef Joanne Chang cooks the shiny and floral quinch in a butter caramel sauce for this tart upside down. Book the remains of ginger syrup after curcling quince – it is ideal for adding to cocktails or spoon on pancakes.
Chef Shawn McClain Kitchen of Bartlett pears in a red wine caramel with cinnamon peak for a soft, floral and slightly tasty fruit filling. Serve the hot pie with spoonfuls of fresh cream for an impressive dessert.
This tatin apple pie from chef Andrew Zimmern obtains his flavored aroma with hot spices such as cinnamon, nutmeg and cloves. The pieces of apple decrease in size as they cook and soften, so pack them closely in the pan for a layer of uniform fruit once the tart is cooked.
