Stephanie & Caroline  – better known as the "TATIN SISTERS" never had a mold like this to make elongated, easier-to-make and easier-to-serve upside down apple pie or  “taaaaarte tatiiiiiiin”  !

This interesting dessert which is now a classic, was invented accidentally around the end of the 19^th century (a case of “serendipity” indeed) by the sisters who were, one weekend and as usual, preparing an apple tart/pie in their restaurant for their clients (often Sunday hunters) and realized that they had already placed the apples inside the pie mold but had forgotten the crust underneath, so it was placed and top, baked and then turned over … the rest is history. Of course this is nothing new to any of you, but my process is slightly different because the apples are poached before (try to keep this reusable poaching liquid in the refrigerator for my next recipe) and the sizing is different too.

The idea came to me when I happened to notice that I had small apples that fit inside this silicone mold (usually used to make cooked sausage or meats wrapped up in pastry dough and then sliced and served in little squares, as appetizers). I find that the only difficult aspect of this dessert (when making it in its original round shape) is laying the apples out in perfect circles and spirals and worrying if you have enough slices to fit correctly or if the shape will hold. Making it in a longer and thinner version with a single-file row of apple slices version is so easy, for measuring out as well as for preparing. Of course you need a thin and long mold or even better, a tripe-mold like I do (yeah, luck me). My triple-mold measures 33 x 24 cm and has three openings measuring 30 cm long x 6 cm wide and 4 cm high) but the recipe ingredients and measurements also apply to a regular, boring, round apple tart of approximately 25 x 25 cm too (just joking) … Just trying to make baking life just a little bit easier, my friends … :)