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NEWS RELEASE
Emile Henry Presents an Authentic, Charming Tarte Tatin Dish Made from Burgundy Clay
New Castle, DE - February 2009 - The aroma of baking apples, sugar and butter caramelized and hidden under a bubbling, browning pie crust can make anyone salivate - it's the magic of the Tarte Tatin. Tarte Tatin is a dessert revered the world over. Emile Henry presents an authentic, Tarte Tatin baking dish designed to make this irresistible, legendary dessert a one-pan, any- night-of-the-week treat. The apple Tarte Tatin, and its many fruit and vegetable variations, is now easier to make then apple pie.
A Tarte Tatin can be made with seasonal fruits such as the traditional apples but also mango, pineapple or pear and from vegetables such as tomato and onion. A winter vegetable Tarte Tatin favorite is made with leeks, carrots and turnips; a summer favorite includes zucchini, eggplant, garlic and goat cheese. The common thread between all Tarte Tatin's is the pie crust or phyllo dough on the top that later becomes the bottom when the tarte is inverted and served.
The Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Stéphanie Tatin started to make a traditional apple tarte but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tarte, she was surprised to find how much the hotel guests appreciated the dessert. The Tarte Tatin became a signature dish at the Hotel Tatin and quickly became the rage across the region.
The flavor of simple, rustic fare such as the Tarte Tatin is enhanced when baked in clay. The Emile Henry Flame-Top Tarte Tatin dish, made of Burgundy clay, is designed to go on the stove top and in the oven taking advantage of clay-cooking heat retention properties while offering the new twist of stovetop cooking, previously not done with clay. This inventive clay dish lets a cook prepare the tarte, start to finish, with only one pan. It is microwave and dishwasher-safe so a tarte can be warmed up in the microwave as well as the oven and the dish can be cleaned in minutes - even if it is dotted with sticky caramel. Because the glaze is so durable, a cook can cut directly in the Tarte Tatin dish without fear of scratching, chipping or cracking the surface. The Tarte Tatin dish is also suited for baking flourless cakes and quiches and can be used as one would use a skillet to brown or saut´ foods. Like all Emile Henry ovenware and flame-top cookware, the new Tarte Tatin dish can go directly under the broiler and directly from a freezer or refrigerator into a hot oven.
The dish can be purchased as a single item or in as set that includes a clay cover that doubles as a charming serving platter when the tart is inverted and brought to the table. The Tarte Tatin cover/serving platter features a simple, relaxed style that would be at home in a French country inn offering intimate dining and delightful food.
Made from all natural materials, Emile Henry is "naturally" green and carries a three-year guarantee. It is available in glossy red and in glossy black. The word "Flame-Top" is stamped into the bottom of the Tarte Tatin dish next to the potter's insignia. Emile Henry is located in the Burgundy town of Marcigny.
