Leek and Zucchini Tarte Tatin for #SundaySupper

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Created in the late 19th century by the sisters Tatin as a special apple dessert in their hotel restaurant, Tarte Tatin gained first French then worldwide popularity when famous 20th-century epicure Curnonsky published the recipe in his 1926-volume “La France Gastronomique.” The original ingredients were simple: sugar, apples and butter for the inside, flour, butter and water for the dough. Please click on the title to see the full post. And, by the way, thank you so much for subscribing by email. . . .

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