What tatin means
Tatin is a short form of tarte Tatin, the famous French upside-down apple tart, and it has also come to describe any tart made in the same way. In a tatin, fruit or vegetables are first cooked in a pan, often in butter and sugar or a little oil and vinegar, until they are caramelised and tender. They are then covered with a round of pastry, usually puff pastry, and baked until the pastry is crisp and golden. After resting briefly, the tart is turned out onto a plate, so the pastry becomes the base and the glossy, caramelised filling sits on top.
Besides apples, sweet tatins are made with pears, quinces, plums, peaches, apricots, bananas, pineapple and mangoes. Savoury tatins have become popular in modern British and French cooking, using shallots, red onions, tomatoes, beetroot, fennel, carrots, squash or chicory, often caramelised with balsamic vinegar or honey and flavoured with herbs and cheese. They make attractive starters and vegetarian main courses. A heavy, ovenproof frying pan or a special tatin dish, which can go on the hob and into the oven, is ideal.
Packing the fruit or vegetables tightly ensures a neat result when turned out. You will see tatin on modern restaurant menus and in recipes for both sweet and savoury upside-down tarts.