Writing that post last week about my favorite apple recipes prompted me to do a little weekend baking, myself. The weather was so nice, though, that instead of baking, we decided to get outside and use our Fontana wood oven for a twist on the traditional tart tatin. How did it turn out? Well, I’ll let the photos speak for themselves. Try not to drool on your keyboard, people. Yes, it was really THAT good.
Tart tatin is one of my very favorite desserts. When we were in France on our honeymoon, I made it my goal to try a slice wherever we went. By the end of the trip, I considered myself an expert (and also needed bigger pants). Seriously though, it was so interesting to me how different places all had a slightly different version. Some used a thick pastry and chunky apples, while other pastry was paper thin. The ingredients are always the same and incredibly basic – you just need apples, sugar and butter. I chose to add a sprinkle of cinnamon and LOVED the result.Pin It