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Tart Tatin question

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Tart Tatin question

Spade | Feb 4, 2004 11:20 PM

I'm finally going to give this a go. However, most recipes seem to have you putting quartered apples into the caramel (that you've just made) skin side down and cooking for a bit (before putting the crust on top and going into the oven). My question: won't the apples only really get cooked on this one side if they never get flipped?

Link: http://www.epicurious.com/run/recipe/...

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