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Tarte Tatin
September 30, 2012

This was very good and very easy to make. I made the recipe exactly as written except I added a sprinkle of cinnamon. I followed the suggestion to use a 9" cake pan rather than a spring form pan and that worked beautifully. I used Jonathan apples and my home made pie crust - both contributed to the excellent result. Pieces are very rich but very thin. A scoop of vanilla ice cream on top of the warm tart would have been perfect.

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