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How-To

A Foolproof Method for Tarte Tatin

How to make this stunning French upside-down apple-caramel tart perfectly every time.

Fine Cooking Issue 60
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photo: Scott Phillips
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In my opinion, all homemade apple pies are good, but a tarte Tatin is a cut above the rest. It’s an upside-down caramelized apple tart, with big, juicy chunks of apple—actual apple halves, in fact—and you get the addictively delicious flavor of caramel, cooked right into the apples, with a little more spooned on top. Although the crust of a tarte Tatin (pronounced tart ta-tan) isn’t the first thing you notice, it’s an important foil for the apples, providing a buttery, flaky platform.

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