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Turning Out a Classic Tarte Tatin

This upside-down caramel apple dessert is stunning but simple to prepare

Fine Cooking Issue 05
Photos: Martha Holmberg
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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.


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