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Mary’s tarte tatin

This classic ‘upside down’ French tart, usually served warm as a pudding.
Do not grease the tin otherwise the caramel will be cloudy and not clear.
Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin.

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For the pastry

For the caramel

  • 175g/6oz granulated sugar

For the topping

  • 900g/2lb red dessert apples
  • finely grated zest and juice of 1 lemon

To finish

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