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Tarte Tatin (French Apple Tart)

Growing up, I had many influences when it came to cooking --- my grandmother, my mother and my French godmother. This was the first recipe my godmother taught me. I was too little to reach the top of the counter, so she would pull over a step stool and we would make this together. Crisp apples are baked with a puff pastry crust and the butter and sugar create a rich caramel, and the creme fraiche cuts through the sweetness perfectly.

Tarte Tatin (French Apple Tart)

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Serves: 6 Total Time: 1 hour and 30 minutes

Ingredients


  • 1 package frozen puff pastry, defrosted
  • 4-6 pounds Honeycrisp, Braeburn or Golden Delicious apples (6-10, depending on size of pan), peeled, cored and halved lengthwise
  • 1 stick unsalted European butter (like Plugra or Kerrygold)
  • 1 ¼ cups granulated sugar
  • Topping
  • 1 ½ cups crème fraîche
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar


Instructions

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