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1
tart, 9 inches in diameterEasy
By Bo Friberg
Published 1989
This fabulous French upside-down apple tart was first made by the Tatin sisters at their restaurant in the Loire Valley over 100 years ago. Still standing across from the station house in the little railroad junction of Lamotte-Beuvron is the Hotel Tatin, where you can enjoy a warm slice of their famous caramelized apple tart. I have seen many shortcuts in which baked puff pastry and cooked apples (and, in some extreme cases, even a separate caramel sauce) are individually prepared ahead of