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The Tarte Tatin is an upside-down French tart in which the apples are caramelized in butter and sugar before the tart is baked. This apple pastry was born in the early 1900's at the Hotel Tatin, a small establishment run by two sisters, Caroline and Stephanie, in the Loire Valley in France. The dish was originally served in the pan, with crust on top. But one of the sisters dropped it one day. Not to disappoint guests, she scooped the disaster off the floor, served it crust-side down on a plate and anointed it tarte Tatin.