tarte Tatinn.

Brit.

/ˌtɑːt taˈtã/,

/ˌtɑːt taˈtan/, U.S.

/ˌtɑrt təˈtɑn/

Inflections: Plural tartes tatins, tartes tatin, tarte tatins.

Forms: 1900s– tarte Tatin, 1900s– tart Tatin. Also with lower-case initial in the second element

Origin: A borrowing from French. Etymon: French tarte Tatin.

Etymology: < French tarte Tatin < tarte tart 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 occasionally) a savoury tart made in this manner.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart

rastona1450

taffety tart1651

raspberry tart1696

feuillantine1706

mazarine1706

cowslip tart1723

Bakewell tart1876

nut tart1886

sweetheart1888

Linzertorte1906

nusstorte1911

kolach1918

quiche1925

pissaladière1931

shoo-fly pie1935

Bakewell1950

tarte Tatin1951

gypsy tart1955

1931 A. 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).]

1951 Newark (Ohio) Advocate & Amer. Tribune 5 July 7/4 Tarte Tatin (Apple Tart).

1979 Washington 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.

1992 Gourmet 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.

2001 Sunday Tel. (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.

This is a new entry (OED Third Edition, December 2005; most recently modified version published online March 2022).

单词	tarte tatin
释义	tarte Tatinn. Brit. /ˌtɑːt taˈtã/, /ˌtɑːt taˈtan/, U.S. /ˌtɑrt təˈtɑn/ Inflections: Plural tartes tatins, tartes tatin, tarte tatins. Forms: 1900s– tarte Tatin, 1900s– tart Tatin. Also with lower-case initial in the second element Origin: A borrowing from French. Etymon: French tarte Tatin. Etymology: < French tarte Tatin < tarte tart 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 occasionally) a savoury tart made in this manner. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > tart > [noun] > types of tart rastona1450 taffety tart1651 raspberry tart1696 feuillantine1706 mazarine1706 cowslip tart1723 Bakewell tart1876 nut tart1886 sweetheart1888 Linzertorte1906 nusstorte1911 kolach1918 quiche1925 pissaladière1931 shoo-fly pie1935 Bakewell1950 tarte Tatin1951 gypsy tart1955 1931 A. 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).] 1951 Newark (Ohio) Advocate & Amer. Tribune 5 July 7/4 Tarte Tatin (Apple Tart). 1979 Washington 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. 1992 Gourmet 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. 2001 Sunday Tel. (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. This is a new entry (OED Third Edition, December 2005; most recently modified version published online March 2022). < n.1951
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