A traditional tatin recipe uses the tatin dish first on the hob to tenderise and caramelise ingredients, then you press a pastry over the ingredients and transfer the dish in the oven for baking. Turn the tart upside down before serving. A unique shape for today’s modern cooking. The original Tarte Tatin recipe was the result of a mistake by the daughter of Jean Tatin, owner of L’Hotel Tatin in the Loire Valley. Instead of placing the apples inside a pastry shell, they were put in the dish first with the pastry on top. The tart had to be turned upside down before serving and the diners loved it!!! Now a modern classic!