Apple and fall go together much like croissants and Paris. A perfect pair full of deliciousness.
So as I was enjoying Sharon Santoni‘s most recent book My French Country Home: Entertaining Through the Seasons which showcases her home during each season in Normandy, France, I came across her Apple Tarte Tatin. And when I saw that only three ingredients were needed for the filling and I had each of these ingredients already, I made myself mini Apple Tarte Tatins last Sunday.
While I have made many Apple Tarts and Apple Pies, this was my first Apple Tarte Tatin, and it is now one of my favorite apple dessert recipes. I reduced the recipe and made single servings in two mini castiron skillets I picked up a few years ago. I considered putting ice cream or cream on top upon serving them, but upon taking my first bite of the Apple Tarte Tatin on its own, I immediately knew, it didn’t need any additional toppings.
Yet again, simple and quality come together to create something wonderful savor and appreciate, and in this case, it can be made and enjoyed for dessert this fall.
~For more TSLL Recipes, click here.