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Tarte Tatin


This is the legendary caramelized upside-down French apple tart you get in restaurants. Tarte Tatin is to France what Apfel Strudel is to Austria. The story goes that it was created accidentally In a restaurant in Lamotte-Beuvron, a village on the old route from Paris to Limoges. There are several different versions but this one is practical and quite successful. A good Tarte Tatin is built carefully using lots of butter and sugar. is allowed to cool before inversion and is then caramelized under a fierce heat .It seems complicated but it is really worth it. You will need:

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