Tarte Tatin and 1917; whereas Maxim's was purchased by the Vaudable family in 1932. Originally, the tarte Tatin was made with two regional apple varieties: Reine des Reinettes (Queen of the Pippins), and Calville. Over the years, other varieties have tended to displace them, including Golden Delicious, Granny Smith, Fuji and Gala. When choosing apples for a tarte Tatin, it is important to pick some that will hold their shape while cooking, and not melt into apple sauce. In North America, Golden Delicious, Granny Smith, or Jonathan are excellent choices . Tarte Tatin can also be made with pears, quinces, peaches, pineapple,
Braeburn 3–4 months, and in CA for 8–10 months, with only a slight susceptibility to scalding although it is sensitive to carbon dioxide. The variety has a relatively impermeable skin, which restricts diffusion of gases into and out of the fruit, leading to high internal carbon dioxide concentrations. The browning disorder seems worse in overmature fruit, fruit from lightly cropped trees, and large fruit, but it can show up on different trees in different years, and in some regions, but not others. Maintaining the superior qualities of Braeburn while eliminating Braeburn browning disorder led to development of the Jazz cultivar. Since