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Mini Tatins, or how to turn a French classic into an adorable bite-size dessert - Food Nouveau
I believe some classic desserts just never go out of style. I feel this way about pineapple upside-down cake, Nanaimo bars and – of course – tarte Tatin. There’s something enticing about the simplicity of that century-old tart, in which fruits (usually apples) are cooked in a caramel, covered with pastry and then baked. The …