What You Need to Know
The Maillard reaction occurs between 338°F (170°C) and 338°F (170°C), resulting in a caramelized crust and a tender, flavorful filling. This non-enzymatic browning reaction between amino acids and reducing sugars is accelerated by using a higher temperature, but may also lead to a darker color and a more bitter flavor.
Steps
- 1.
Tarte Tatin aux Poires (France): Pear caramelization variant
- 2.
Tatin de Tomate (Modern French): Savory adaptation
- 3.
Tarta de Manzana al Revés (Spain): Regional interpretation
The Science
Primary Reaction
Maillard reaction