Anne Willan offers step-by-step instruction in preparing tarte Tatin, from preparing the apple filling and making the caramel to rolling and baking the pastry crust to baking the tart. A sidebar discusses crème fraîche, the classic accompaniment to this classic French dessert.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments