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By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Starting with a filling of almost nothing (wait until you try this one, a classic popularized by the great Fredy Girardet, for years considered the best chef in Europe), we move on to a nearly-as-simple tart filled with clafouti, a pancake-like mixture that works when used as a tart filling, even though itβs rarely done. Then we offer
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