| 释义 |
tarte Tatin, n.
Brit. |ˌtɑːt taˈtã|, |ˌtɑːt taˈtã|, U.S. |ˌtɑrt təˈtɑn|
Plural tartes tatins, tartes tatin, tarte tatins
Forms: 19– tarte Tatin, 19– tart Tatin; Also with lower-case initial in the second element
[‹ French tarte Tatin > n. + the name of sisters Stéphanie (1838–1917) and Caroline Tatin (1847–1911), French hoteliers, who were credited with inventing the dish in the mid 19th cent. at their hotel in Lamotte-Beuvron in the Sologne district of Loir et Cher, France.]
A tart consisting of puff pastry baked on top of slices of fruit (traditionally apples) cooked in caramelized butter and sugar, turned fruit side up when served; (also occas.) a savoury tart made in this manner.
[1931A. de Croze What to eat & drink in France xx. 171 La Tarte des demoiselles Tatin (slices of apple or peach laid on a buttered and sugared dish, sprinkled with small nuts of butter and caster sugar, covered with crisp paste, and baked in a salamander).] 1951Newark (Ohio) Advocate & Amer. Tribune 5 July 7/4 Tarte Tatin (Apple Tart). 1979Washington Post 1 July (Mag. section) 33/1 To finish..there is a highly caramelized tarte tatin, the tart apples with just enough sugar, but the crust unfortunately soggy. 1992Gourmet Sept. 62/3 Mr. Kunz is also serving a warm inverted apricot tart (in the style of a tarte Tatin) that makes its own sauce as it melts a scoop of almond ice cream. 2001Sunday Telegraph (Sydney) (Nexis) 13 May 34 The other day, I made a savoury tarte Tatin with onions, parsnips and carrots, and served it with roast chicken. It was simply delicious. |