This is what a Tart-Tatin looks like after baking, the pastry baked on top of caramelized apples. The tart cools after baking and then, just before serving, the candied apples are warmed on the stove so the caramel loosens. The tart is then inverted, apples side up. I leave the skins on my apples which adds texture and helps with shape retention of the fruit….truly one of the most delicious and comforting bets of the “tart family!”

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