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Tarte Tartin from Cezanne

Appels van Cezanne - Lyklema Fine Art

According to Paul Cézanne, art is 'a harmony parallel to nature', not an imitation of nature. In his search for underlying structure and composition, the artist may not portray the objects and space to the truth. After all, it's all about the composition. Cezanne's views were based on the study of old masters. He achieved shapes through lines and colors. Optical impressions allow us to distinguish colored surfaces in light shades of half-tones and even quarter-tones. The paint is so in harmony with the flat surface because it is applied mainly in vertical strokes like a marble relief.

In this painting, which hangs at the Art Institute of Chicago, the table is tilted and the basket of apples leans forward, seemingly balanced by the bottle and the thick, sculptural folds of the tablecloth. The heavy modeling, firm brushstrokes and glowing colors give the composition a density and dynamism that a more realistic still life could never have. This rare signed work by Cézanne was exhibited in 1895 by the Parisian art dealer Ambroise Vollard; a unique opportunity to see his work at that time because he lived in seclusion in Provence. Cezanne, with his method of geometric composition, was the basis of modern painting. The perspective has been consciously abandoned. For example, the right side of the table surface is not in the same plane as the left side, making the image appear to show two points of view at the same time. Paintings like these helped to bridge the gap between impressionism and cubism. The work was made around 1893. Five years later, by some stupidity, the tarte tartin was discovered. Stephanie Tartin from the hotel made a mistake in looking and discovered the upside-down cake. Cezanne is one of the most important French painters alongside Monet, Renoir, Matisse and Kadinsky. The Tarte Tartin is the most famous dessert.


The tastiest Tarte Tartin


Apple or other fruit such as figs or apricots
100 grams of sugar
50 grams of butter
1 egg
puff pastry

Preheat the oven to 210 degrees and defrost the puff pastry and make a large 24*24 sheet.

Peel the apples and cut into 8 wedges. Arrange the apples, not too harmoniously, but still in a flat dish or overproof pan. Caramelize the sugar in a saucepan, add butter and pour over the apples. Cover the whole with puff pastry and then brush the dough with a beaten egg. Place a dish/pan in the middle of the oven and bake the cake for 25 minutes until golden brown. Place a plate or bowl on the pan and turn the pan and plate together. The tartin is tastiest when served warm. Serve with crème fraîche or whipped cream and apple cider.

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