This recipe is an adaptation of the Classic Apple Tart Tatine by The British Larder. I was initially intrigued by its unusual looks, but as I tried it, it was a love at the first bite. <br />It's so easy to make yet so delicious, I am surprised there aren't more posts about Tatins out there. <br />Most important thing is to pick apples that are firm -- so that they retain their shape after cooking in syrup.

Share: