And your first hint is: think tarte tatin with potatoes.

你们的第一个提示是：想想焦糖苹果挞，不过要用土豆做。

Now, here's the thing with tart tatin.

现在，这就是蛋挞。

Now tart tatin is a recipe that has been around in France for centuries.

蛋挞是一种在法国流传了几个世纪的食谱。

They had a whole room devoted to tart tatin and the history and the making.

他们有一整间屋子专门陈列塔丁馅饼及其历史和制作过程。

One of the things that they said is that traditionally tart tatin is made with pastry dough.

他们说的其中一件事是，传统的塔丁馅饼是用糕点面团做的。

And when I was back there this summer, there was lots of lively debate about what made a great tart tatin.

今年夏天我回到那里时，关于什么是美味的塔丁馅饼展开了激烈的辩论。

Today I'm gonna share with you one of my favorite recipes for a classic French dessert, an apple tart tatin.

今天我要和大家分享我最喜欢的经典法式甜点食谱之一，苹果挞。

Voila! You will have a gorgeous apple tart tatin.

瞧！你会得到一个漂亮的苹果馅饼。

The tarte tatin originates with none other than the Tatin sisters, who ran a hotel in the Loire Valley that Monet liked to visit.

塔丁馅饼的起源正是塔丁姐妹，她们在莫奈喜欢参观的卢瓦尔河谷经营一家酒店。

Now, here is another tip for you when it comes to making a traditional tart tatin or so I'm told.

现在，有人告诉我，这里有另一个关于制作传统蛋挞的小贴士。

I know a lot of recipes say to remove the skins, but what I found through the research is that the traditional tart tatin actually kept the skins on because the skins are full of pectin.

我知道很多食谱都说要去皮，但我通过研究发现，传统的塔丁实际上保留了皮，因为皮中充满了果胶。