Login to Save Like

Ingredients

• Dough
• 1 9” pastry crust, pâté brisée or store bought puff pastry
• Filling
• 8 apples (dry and apples that will hold their shape i.e. Granny Smith)
• 3/4 lb sugar
• 1/2 lb butter
• 1 teaspoon cinnamon
• Zest of one 1/2 lemon
• 1 teaspoon vanilla

Description

Stephanie Tatin Was The Chef In The Family-run 'Hotel Tatin' And Is Known For First Creating This Dessert In 1889, And It Became A French Classic. PREPARATION Place The Sugar And…

Cook Eat Share