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This sensuous dessert was invented by the Tatin sisters. All the elements of pleasure are here in Raymond Blanc's recipe: dark caramel, sweet, acid apple and crisp pastry. Serve with the very best full fat crème fraiche or a scoop of vanilla ice-cream.
Special equipment needed: a 21cm tarte tatin dish (the ceramic Emile Henry Tarte Tatin dish from www.lakeland.co.uk is ideal for preventing the caramel from burning and de-moulding the Tatin). You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes. However, the best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp.
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