Introduction to the Royal Tarte Tatin: A Benevolent Twist on Baked Egg Custard
The term "baked egg custard" might bring to mind stirred custards and creamy puddings, but a particular variant of this beloved dessert takes a detour with its unique preparation and comes to us in the form of the Royal Tarte Tatin. This dish is historical, having its roots in the late 19th century Paris, adapted and refined by French chef Paulette David. As a dessert that has traveled the edge of culinary innovation, it shares a semblance with the British cuisine classic, the Queen of Puddings. Today, we explore the delightful preparation and heritage of this dish, which continues to captivate both chefs and diners alike.
The Recipe
The dish is not too different from a traditional cooked egg custard, albeit with an interesting twist. Similar to a baked egg custard, the Royal Tarte Tatin begins by heating milk or cream, adding breadcrumbs and lemon zest to the mixture. The mixture is then cooled, and at this stage, mostly egg yolks and one whole egg are stirred in. When the mixture has set, it is arranged in a baking dish, and then it's time for the obligatory French technique—cooking it in a Bain Marie. This method ensures a rich and smooth texture that is essential to the dish.
After the custard has cooled, it is spread with jam, typically raspberry or black currant, after which a meringue is made from the leftover whites of the eggs used in the custard. The meringue is then whirled up over the jam and custard and baked until the meringue is golden and perfectly puffed. This final touch elevates the dish from a simple custard to a sophisticated and delightful treat.
Origin and Adaptations
The origins of the Royal Tarte Tatin remain somewhat mysterious. One of the earliest recorded recipes was in 1889, but the exact provenance and development of the dish remain uncertain. While it shares some characteristics with the Queen of Puddings, which originated in the UK, the Tarte Tatin is uniquely French.
Over the decades, the dish has evolved beyond its initial form. Many variations and adaptations have cropped up, with chefs and home cooks alike experimenting with different jams and combinations of ingredients. Some adaptations even include the use of different types of custards or the addition of fruit like apples or pears, leading to the traditional Tarte Tatin as we know it today.
Around 35 years ago, when I was a student in catering college, Queen of Puddings was one of the fundamental teachings. It's fascinating to see how recipes evolve and spread, from regional to national, and eventually international fame. The fact that it is still integral to modern British dessert menus underscores its enduring appeal and practicality, all the while continuing to retain a touch of classic elegance.
Catering College Days in Britain
My inaugural lesson in hospitality was the preparation of this dish. The experience was not only instructional but also profoundly relevant to the culinary world. It remains a sign of professional conduct and a test of basic skills. I enjoy sharing this memorable dish with aspiring chefs who, like myself, seek to understand the fundamentals of a culinary craft. The Queen of Puddings is a key ingredient in the broader tapestry of British culinary traditions, and it serves as an excellent gateway to a deeper appreciation of the art of baking and dessert making.
The Tarte Tatin, in its unique form, is also a part of this tapestry. Understanding both the traditional Queen of Puddings and the evolution of the Tarte Tatin provides insight into the cultural exchange between the UK and France. These dishes and their variations exemplify the spirit of culinary innovation and the universal appeal of rich, comforting desserts.
Modern Adaptations of Queen of Puddings and Tarte Tatin
Today, the Queen of Puddings remains a classic in British cuisine, often seen on hotel and restaurant menus. It is a testament to the enduring appeal of timeless recipes. Modern chefs continue to experiment with ingredients, aiming to enhance the original flavors. Similarly, the Tarte Tatin has adapted to various tastes and preferences, with many chefs adding creative twists to the traditional recipe.
A traditional British adaptation might include substituting different jams or incorporating more exotic flavors. For the Tarte Tatin, chefs might experiment with various types of fruit and even introduce unique combinations of spices and herbs. Both dishes serve as a reminder of the importance of tradition and innovation in the culinary world.
Conclusion
In summary, the Royal Tarte Tatin, a benevolent twist on a baked egg custard, is a delightful and remarkable dessert that combines the best of traditional and innovative techniques. From the simple yet complex preparation of the custard to the clever use of a Bain Marie to the topping of a meringue, it is a dessert that holds its ground as a culinary icon. Whether you're in the UK or France, or anywhere else, the experience of creating this dish will undoubtedly add a touch of regality to your culinary repertoire. Enjoy the rich history and the joy of creating something truly special with these British and French classics.