<p class="ql-block"><b style="color:rgb(237, 35, 8);">劲姐环球养生美食餐饮联盟分享</b></p><p class="ql-block"><b>JJ Global More Bakery Alliance——</b></p><p class="ql-block"><b style="color:rgb(237, 35, 8);">JJ 环球烘焙：“焦糖苹果塔”</b></p> <p class="ql-block"><b style="color:rgb(237, 35, 8);">“焦糖苹果塔” </b></p><p class="ql-block"><b>起源于19世纪末的法国中部卢瓦尔河谷地区，由经营 Hôtel Tatin旅馆的 Tatin 姐妹（Stéphanie Tatin 和 Caroline Tatin）意外发明。</b></p> <p class="ql-block">传说中，<span style="color:rgb(237, 35, 8);">Stéphanie </span>在<b>制作苹果派时因疏忽将苹果煮过头，为补救而直接盖上酥皮烘烤，再倒扣脱模，结果形成了焦糖化苹果朝上的独特风味甜点，意外大受欢迎。</b></p> <p class="ql-block"><b style="color:rgb(237, 35, 8);">1926年，</b><b>法国著名美食家 </b><span style="color:rgb(237, 35, 8);">Curnonsky</span><b> 将其推荐至巴黎，使这道甜点声名远播，成为</b><b style="color:rgb(237, 35, 8);">法国家喻户晓的经典甜品。</b></p> <p class="ql-block">如今，<span style="color:rgb(237, 35, 8);">Tarte Tatin </span>不仅被<b>广泛认为是法式甜点的代表之一</b>，其<span style="color:rgb(237, 35, 8);">“反转”</span>工艺甚至影响了<b>其他水果挞</b>的命名，如<b>梨子或桃子版本</b>也可被称为<span style="color:rgb(237, 35, 8);">“Tarte Tatin”</span>。</p> <p class="ql-block"><b>Tarte Tatin</b>, <b style="color:rgb(237, 35, 8);">"caramel apple tart" </b>, origin from <b>Loire Valley central France in the late 19th century.</b> It was <b>accidentally invented by the Tatin sisters ( Stéphanie Tatin and Caroline Tatin ) who ran the Hôtel Tatin.</b></p> <p class="ql-block">In 1926, the <b>famous French food writer</b> <span style="color:rgb(237, 35, 8);">Curnonsky</span> introduced it to Paris, making <b>Tarte Tatin widely famous and a household classic dessert in France.</b></p> <p class="ql-block">Today, <span style="color:rgb(237, 35, 8);">Tarte Tatin </span>is <b>widely regarded as one of the representatives of French desserts. </b>Its <span style="color:rgb(237, 35, 8);">"upside-down"</span> technique has even influenced the naming of other <b>fruit tarts—versions with pears or peaches</b> can also be called<span style="color:rgb(237, 35, 8);"> "Tarte Tatin".</span></p>