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Tarte Tatin
November 04, 2003

My family really liked this recipe. The first time I made it, I used a springform pan, and despite lining it with foil, I still had seepage onto my baking tray. The second time I made it I used a 9 inch cake pan. I lined the inside of the pan with nonstick aluminum foil and trimmed the excess to 3 inches above the height of the pan. There was no seepage and the tart removed easily from the pan. I also added some cinnamon and nutmeg for extra flavor. All in all an easy recipe to prepare and quite delicious. Thanks for sharing.

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