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Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

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Notes about this book

  • Eat Your Books

    Tartine was chosen by Corby Kummer of the Atlantic Monthly in the New York Times list of selected top ten cookbooks of 2006. It was also nominated for a James Beard award for the photography of France Ruffenach.

  • Foodelf on March 17, 2012

    The Quiche ... changed my whole quiche world!

  • slowfoodie on November 15, 2010

    The humble lemon bar is elevated to a whole new level with their recipe for Lemon Bars on Brown Butter Shortbread. Nice strong lemon flavor.

Notes about Recipes in this book

  • Apple crisp

    • jzanger on January 13, 2014

      Completely lives up to its name. The top is really nicely crisp. I enjoyed trying this new technique (many flat patties covering the top instead of a "crumble" topping) and loved the contrast between the heavily cinnamon-spiced topping and the lemony apples. Prueitt's tip on slicing the apples was very helpful as I used apples of varying sizes and this allowed for somewhat more uniformity. Baking time for me was spot-on as well. The only goof in the recipe is the instruction to use the whisk attachment for mixing together the dough. Cold butter plus a whisk attachment is never a good combo. Use the paddle. I'll definitely make this again! note: there are no oats in this recipe, for those looking for that type of apple crisp/crumble.

    • sosayi on October 24, 2017

      I made this twice this fall and it's just perfect. Shatteringly crisp (yet still chewy underneath) topping and caramelized edges on the apple filling. I did prefer when the apples were cut slightly larger the second time around, as the long cooking time (1.5 hrs) melts the pieces into almost an applesauce consistency otherwise. I agree with the paddle vs. whisk decision of jzanger. The whisk with the cold butter (which is definitely necessary for forming the patties) would be impossible.

  • Chocolate-oatmeal-walnut cookies

    • vickster on September 03, 2017

      Best cookies I've made in a long time! I used chocolate chips. I made them about half the size recommended in recipe and froze some batter for later. They came out chewy and crispy on the edges. Highly recommended!

    • LoriPerrault on March 12, 2014

      I used coconut instead of walnuts, and used Trader Joe's Bitter sweet chocolate instead of regular chocolate. Yummy. Froze well. Spread a lot. Baked for 11 minutes and cooled on Silpat.

  • Lemon bars on brown butter shortbread

    • slowfoodie on November 15, 2010

      This is our families new go-to recipe for lemon bars.

    • nadiam1000 on January 12, 2018

      My go to lemon bar - I love them at the bakery so I am thrilled to make them at home. I do not use pine nuts in the crust and sometimes I increase the crust by 50% as I love the shortbread.

    • anya_sf on April 27, 2018

      An excellent version of classic lemon bars. The butter isn't actually browned, but the crust is prebaked until golden brown, resulting in a more flavorful, sturdy crust than most lemon bars, The crust was fairly thin - barely seemed like enough to cover the bottom of the pan - although it was adequate. But if you like more crust, perhaps increase it by 50%, as nadiam1000 suggests. I didn't use the pine nuts. I used Meyer lemons for the filling, which was absolutely delicious.

  • Brioche bread pudding

    • cespitler on November 01, 2012

      This is a simple and quick bread pudding. I served it with the caramel sauce from the book and added blueberries and tart cherries to the sauce. It was fantastic and gone in just minutes at a holiday party. The caramel sauce and the eggy custard was a great combination. Next time, I'll probably bake this with some of the fruit in the pudding itself rather than just adding it on top. I made this the day before I served it. I kept the caramel sauce separate and added it just before re-heating in the oven. It turned out just fine that way.

  • Quiche

    • cespitler on November 01, 2012

      This quiche has spoiled me for any other. I love the tangy flavor from the addition of the creme fraiche. It's adaptable to the addition almost any type of vegetable as it comes into season, but I'm partial to chard. When I'm in a rush, I make a quick version without a crust in a deep pie dish.

  • Clafoutis

    • cespitler on November 01, 2012

      The season for tart cherries is way too short, so short that I often eat them all plain. But, this recipe is great for a party and the presentation is beautiful. I often buy bags and bags of frozen cherries at the farmers market and I love to pull them out mid-winter to make this lovely treat. It's a blast of summer when you bite into those cherries.

  • Shortbread

    • cespitler on November 01, 2012

      These bars are very assuming at first glance. Try them once and you will be hooked. They are simple to make and are a go to recipe when I'm tight on time. They are buttery with great texture.

    • Melanie on December 18, 2011

      I made this for my Christmas cookie plate. Tasted so good, use top quality butter. Good size for small nibbles with coffee but you may want to slice larger.

    • GoldenLeica on April 20, 2013

      These are fabulous! The authors add "kitchen notes" for every recipe, including this one.. These notes are their secrets for success.

  • Almond rochers

    • cespitler on November 01, 2012

      This is one of my favorites and a regular that I turn to when I have extra egg whites from ice cream making. My preference is to substitute hazel nuts for the almonds.

  • Chocolate friands

    • cespitler on November 01, 2012

      I made these little beauties and paired them with strawberry ice cream for a class when I was in baking school. I can't remember the assignment--something for plated desserts probably--but I do remember these. I'm not a huge chocolate fan so these are the perfect size to me, packing in great chocolate flavor in just a couple of bites. As noted above, go ahead and use the good chocolate for these.

  • Gougères

    • cespitler on November 01, 2012

      I’ve had my eye on this recipe for a while and I finally made them yesterday for Thanksgiving despite my usual rule not to make something for the first time on a holiday. I made them early in the day and re-heated/crisped them in the oven just before serving, which worked just fine. The basic recipe was delicious, but I’m also interested in the additions of caramelized onions or duxelles suggested in the notes. These savory little bites were one of the hits on the table and it was tough to get a second helping. Everyone asked for more and insisted they become a new tradition.

  • Sweet tart dough

    • cespitler on November 01, 2012

      This is a basic tart dough and the one that I turn to most often. It's virtually fool proof and can easily be scaled up or down depending up on your needs (or room in your freezer to save some for later). I tend to find myself following the suggestion of using the egg wash on the partially baked shells and it works well. Rhubarb was finally available at the market this weekend so this was filled with an Orangette recipe for a Rhubarb Meringue Tart--also fabulous!

    • anya_sf on September 04, 2017

      Note that this recipe makes 4 crusts. I cut it in half to make 2 (only needed one, but will freeze the extra); I did not try just making one. Read the instructions carefully, as the order of ingredients and mixing technique is somewhat unusual for pastry - more like a cake. It was easy to make and roll out. The recipe says the dough holds its shape during baking, without needing pie weights, and it mostly did, although my edges slumped slightly. I also needed to bake the crust 5 min longer to fully bake it. I would definitely use this recipe again.

  • Caramel

    • cespitler on November 01, 2012

      I'm a big caramel fan so this won't be surprising. I loved this basic sauce. It is easy to make and holds for a long time (a month) in the fridge. I used it on the Bread Pudding with the addition of some fruit, but I can imagine it would be good on ice cream or any variety of other desserts. The golden color and the consistency makes it a good choice for finishing a plain or fancy dessert.

  • Candied zest

    • cespitler on November 01, 2012

      Yes, I know the process for making candied zest or peel is not that difficult. It's just that in a moment of panic after I purchased 15lbs of blood oranges, I couldn't bear the idea of making jam and then tossing all of the beautiful peel. It was the middle of winter in the midwest and I knew I had to keep as much fresh citrus around as I could. I needed a quick reference for the process, I turned to Tartine first, and it was there to refresh my memory and to get me through all of that candied blood orange peel.

  • Banana-date tea cake

    • DKennedy on April 07, 2016

      First recipe I am trying out of this book. As always, I modified to bake this with gluten free flour. I used 1 cup of GF flour mix and 2 T. of Betty's four flour blend to replace the the AP flour. I omitted the walnuts but topped my loaf with toasted pecans and sanding sugar. I did not have any fresh bananas so I did not top my loaf with banana slices. It came out perfectly- moist and flavorful and absolutely delicious. The sugar pecan topping is key.

    • nadiam1000 on March 14, 2016

      Delicious moist and wonderfully dense with dates and toasted walnuts and a chewy, crystallized top crust. Lined bottom of pan with parchement (made a sling across bottom and short sides of loaf pan. Subbed brown sugar for 3/4 cup of the white and sprinkled top of the loaf with Demerara sugar before baking; skipped the sliced banana. Good rich flavor with caramel notes from the brown sugar and dates with a sweet top crust. This recipe will definitely go into rotation.

    • Lepa on July 18, 2018

      This cake has a lovely caramel flavor from the dates- so delicious. It is a bit sweet for a breakfast banana bread and doesn't seem like breakfast- more like dessert. Some notes about process: it took an extra ten minutes to bake and even though the batter only reached 3/4 of the way up the loaf pan, it overflowed and made a mess in the oven. Maybe my bananas were too large? Next time I won't fill the loaf pan as much but there will be a next time!

  • Zucchini and orange marmalade tea cake

    • TrishaCP on August 19, 2018

      I'm another fan of this cake. I needed 65 minutes to bake it through and it was perfect. The sugar top does make it satisfyingly crunchy on top.

    • Melanie on July 11, 2017

      We enjoyed this cake - made for a nice change of flavour from the usual tea cake. Froze the leftovers and ate them toasted.

    • Lepa on July 23, 2018

      This is an excellent zucchini teacake. The marmalade gives it a lovely flavor that nicely compliments the toasted walnuts. Mine took 70 minutes and the texture was perfect.

    • anya_sf on September 10, 2017

      A friend had given me homemade Meyer lemon-orange marmalade, so I used that in the cake, and it worked well. There is plenty of sugar in the cake (although it isn't overly sweet), so the marmalade can be tart. The marmalade adds a backround spice note to the cake, but otherwise isn't too noticeable. I used white whole wheat flour, which worked fine, and only half the nuts (to save a few calories). No need to use the mixer for this recipe. My tea cake was actually a bit overdone after 60 minutes, but my oven may be running hot. It was very good, although I prefer the Cook's Illustrated recipe. If you make this, don't skip sprinking the sugar on top, as it really adds a nice crunch and flavor.

  • Pastry cream

    • Astrid5555 on December 29, 2015

      I love the fact that this recipe requires whole eggs and not only yolks, which makes for a much lighter pastry cream and does not leave you with leftover egg whites. Tastes great as well!

    • anya_sf on September 04, 2017

      I also love that this recipe calls for whole eggs. Also, most recipes that call for it use the whole amount, or close to half the amount (and it's easy to cut the recipe in half), so you aren't stuck with leftovers. The only tricky part is that the cream must boil to thicken the cornstarch, so you really have to watch it. But you have to closely watch any pastry cream not to curdle it.

  • Soft glazed gingerbread

    • Melanie on December 18, 2011

      I made these for my Christmas cookie plate. I loved them. These were such a huge hit, I'll make these again and again! I don't have a decorative rolling pin but I used snowflakes and some trims to imprint the cookies instead, cutting into small rectangles to serve. Pretty and tasty :)

  • Shaker lemon pie

    • michalow on July 02, 2017

      Wow, this was good.

  • Bostock

    • nadiam1000 on July 09, 2018

      Used purchased brioche. This is very good - tastes more fruit (orange syrup plus apricot jam) than almond and you need to watch the bottom of the the bostock from browning too much. The frangipane cream variation (I used too much butter by accident...) makes enough for several batches of Bostock or can keep a week in the fridge. I plan to make it into almond croissants next weekend. Another winner from this cookbook!

  • Passion fruit and lime bavarian

    • nadiam1000 on March 13, 2016

      I have had this cake from the bakery. I used limes from my tree and frozen passionfruit puree from the mexican market, so no need to strain. The cake itself came together pretty easily but the sponge cake made more batter than would fit in my 10" springform, so I made a mini 6" cake on the side - to be frozen and used on a different day. The passionfruit cream is bright, tart and not too sweet. The cake, a little fussy to assemble, cutting into layers, lining springform pan with plastic wrap is a bit of a wrestling match(acetate collar might have been easier but maybe this was adapted for home bakers) brushing layers with lime simple syrup and layering with the passionfruit bavarian. Once chilled, I only added whipped cream and toasted coconut to the top - did not frost the sides - they looked okay exposed and it was an easier version. I felt it replicated the bakery version pretty well and it makes a beautiful birthday or dinner party cake.

  • Pumpkin tea cake

    • nadiam1000 on September 20, 2017

      I added a streusel topping that I had left from another recipe and added 2 teaspoons vanilla to the batter. Cake is moist and light and rises into a tall loaf. My version was a little less dense than the one from the bakery. I prefer my mom's pumpkin bread which is definitely heavier and has more pumpkin flavor. Served with the Bourbon Hard Sauce which is a great topping for this cake (cut way back on the bourbon though - really strong otherwise). Not sure I will rush to make this again.

    • Lepa on July 14, 2018

      We loved this cake. It had a beautiful dome, luscious texture and wonderful, spicy taste. Mine took 70 minutes to bake.

    • sosayi on October 24, 2017

      I enjoyed this pumpkin cake a lot. Lots of great spice notes, and very moist. My only complaint would be that I, too, would prefer a bit stronger pumpkin flavor. Not sure if I would try to adjust this cake to fix that or just take the parts I like from here (spice types/amounts) to another cake and adjust that one. I substituted white whole wheat flour for the all-purpose with no adverse affects. Currently enjoying it toasted and topped with cream cheese, and it is very nice.

    • anya_sf on April 18, 2018

      Very moist and delicious. I liked the heavy spices. I used white whole wheat flour but otherwise followed the recipe, mixing by hand. It took 65 min to bake, but still sank very slightly at the top. We loved it, but it's so fattening, I'm not sure I'll make it again.

  • Steamed gingerbread pudding

    • nadiam1000 on September 20, 2017

      Made the Bourbon Butter to serve with the Pumpkin Tea Cake and word of warning, it provides a huge hit of bourbon. I ended up doubling the butter and sugar to compensate for all the bourbon in the first batch - I used a Smoked Maple Bourbon and while it is delicious, it is very strong.

  • Almond-lemon tea cake

    • nadiam1000 on January 12, 2018

      I love, love this cake at the bakery and this recipe is a winner. I added the poppy seeds, although not called for in the recipe so I could match the bakery version. I would like the loaf to be bigger, the slices are smaller and less square than the version at Tartine (double recipe, larger pan??). The almond paste makes this so moist and flavorful along with the tart lemon is such a wonderful combination.

    • yassoma on August 15, 2016

      This was the first recipe I made from the cookbook and I loved it SO MUCH. I made the almond paste myself, but I'll try store-bought next time.

    • robinelizabethleslie on April 08, 2014

      SO GOOD. Seriously, rich and tender, and that crystallized crust! Oh man, yum.

    • anya_sf on September 07, 2017

      Very soft and tender. Easy to eat way too much. I did not bother sifting the flour. I also used the mixer the whole time, using the stir setting to add the zest and flour, with just the final mix by hand. The photo next to this recipe shows poppy seeds, so I added a couple of tablespoons at the end. So delicious! Wish it weren't so fattening.

  • Almond breakfast cake

    • jnetlw on September 08, 2012

      I've made this recipe multiple times each with a different fruit. ALWAYS a hit. The almond is refreshing. My favorite version was with plums.

    • anya_sf on June 30, 2017

      I did not have a glass 8" round cake pan, so I used a glass 8" square pan. The round pan would have been extremely full. I question the pan size, as the recipe notes "makes a 10" cake". The batter comes together easily. I used raspberries and blackberries for the fruit, maybe 3/4 pint; the fruit on top was not too crowded. I had a real problem with the baking time. It was very hard to tell when it was done, as the recipe mentions. I did use a knife to lift up the fruit, and after 40 min, it was definitely not done. But even after 60 min, it didn't seem done. It finally seemed all the way done in the center after 75 min, but by that time, the edges were quite dark (although not burnt) and ended up rather dry and hard. I turned oven down to 325 after 50 min to prevent overbrowning. Anyway, the flavor was very good (almonds and fruit - yum), although it's extremely rich and sweeter than I'd normally make a breakfast cake. Would tweak ingredients, pan, and baking time if I made it again.

  • Pecan maple pie with kumquats and bourbon

    • jnetlw on September 08, 2012

      Love this version of Pecan Pie. The kumquats cut some of the sweetness away. Lovely.

  • Brownies

    • jnetlw on September 11, 2012

      This is my favorite brownie recipe!

    • bwhip on October 12, 2017

      Excellent brownies! They describe them as leaning more toward fudgy than cakey, and I guess that’s true. I found them to be nicely dense and chocolatey, but with nice crispy edges and not at all heavy. Recipe calls for them to bake around 25 minutes, but ours needed closer to 35-40 minutes. These and the ones from the “Baked” cookbook are my two current favorites.

  • Cheddar cheese crackers

    • EmilyR on June 03, 2017

      Made for my brother in law's wedding and stamped his name and his new wife's name on them. Everyone was in awe. Very rich and flavorful.

  • Banana cream pie

    • yassoma on August 15, 2016

      I tried this tart at the bakery and I loved it so much that I had to make it at home. This was definitely labor intensive, but I found that the crust did not brown as much as the version I had in the bakery. I followed it to the T, but it wasn't as tasty... and I used two full vanilla beans for this recipe. The crust, since it was coated in chocolate and the tart is a refrigerated tart, WAS SO HARD! Which made it difficult to eat. So, reader, take note to BRUSH the chocolate on, a very thin layer. Don't use a spoon. I don't know if I'll make it again, simply because it wasn't worth the intense effort. Tasted good, but didn't look neat and was difficult to eat.

    • anya_sf on September 14, 2018

      I made 1/2 recipe in a 7" tart pan. I baked the crust from frozen and it took a good 20 minutes extra to brown, plus leaked some butter, but otherwise turned out super flaky. The pie itself was absolutely delicious, although the banana flavor does not stand out. The only problem we had was cutting through the very crisp crust and chocolate layer without sending pieces flying across the room. (Tip: tines of fork should face downwards to gently but firmly separate bites.) I wish I had seen yassoma's note before making this because I did spoon the chocolate on the crust.

  • Croissants

    • Medamida on January 21, 2014

      I followed this recipe to the letter and had outstanding results. I finally found the silver lining to my cold, cold kitchen in the winter. The dough stays perfectly chilled while rolling it out

  • Chocolate almond toffee

    • robinelizabethleslie on April 08, 2014

      This didn't turn out exactly as I expected the first time, but it was my first candy making experience. I've fiddled around with it a bit, and had a lot of success! I ended up adding more water and molasses to the mixture to loosen it up a bit and make it easier to spread out in the pan. The end result was buttery and melt-in-your-mouth delicious!

  • Spiced cocktail nuts

    • sosayi on December 07, 2017

      With so many adjustments, I don't feel entirely qualified to comment on this. In the recipe's headnote, though, they suggest that you can vary the seasonings any-which-way, so.... here we go! Since I was attempting to use up nuts that I had on hand, my final types/quantities did not match up. All were the same variety, but none (except the cashews) were raw. The rest were roasted, or blanched or... you get the picture. And I only had about 2/3 the total amount called for. I did, though, keep the seasonings at the full amount. I had excess agave syrup on hand, so I used that instead of corn syrup. I also used a chili con carne seasoning (ancho chile powder, oregano, tomato powder, etc.) instead of straight cayenne, as I wanted them to not be too spicy my small nut-loving squirrel of a son. I needed to bake them about 5 minutes longer than suggested, but that could have been my oven. Even with all those changes, these nuts will not be around long. They are soooo good and so adaptable.

  • Buttermilk scones

    • anya_sf on September 24, 2017

      Very good. The scones are very large and tall, requiring a longer than usual baking time. I tend to make mine a bit flatter. The currant version retains its shape best. I made the fresh strawberry variation and the scones spread a fair amount, and also leaked some butter, probably due to the moisture from the berries. Perhaps freezing the scones before baking would help (I did freeze the strawberry pieces before mixing them in, as instructed). Nevertheless, they were delicious.

  • Fresh fruit tart with Bavarian filling

    • anya_sf on September 04, 2017

      I made 1/2 crust recipe (which makes 2 9" crusts, so I have one left) and 1/2 pastry cream recipe (I ate the small amount of extra) the day before, then baked the crust, made the Bavarian cream, and assembled the tart a few hours before serving. It's a lot of steps, but overall doesn't take that long. The Bavarian cream isn't stiff from the gelatin; it has a light, billowy texture. (Some of that was left over too, and I look forward to enjoying it with fresh fruit). The recipe makes a shallow 9" tart, so it isn't huge. I think it serves 6-8, depending on appetites. I used a combination of peaches and berries from the farmers' market; use the best fruit you can find here, as the flavor is key. Everyone loved it.

  • Blackberry tart with rose geranium cream

    • anya_sf on August 12, 2018

      The crust took about 25-30 minutes to bake. Only half the cream fits in the shell unless you have a deep-dish tart pan. I could not find rose geranium leaves, so used rose water. I was worried about using too much, but may have used too little - it wasn't that noticeable in the tart, except perhaps to lend an unusual background note. Next time I'd try vanilla, orange, or fiori di sicilia in the cream. I glazed the berries with raspberry jam, as I was refrigerating the tart, plus the berries weren't totally sweet. Overall, a lovely tart.

  • Cherry and apricot dumpling

    • anya_sf on June 01, 2017

      I made 1/2 recipe in an 8x8x2" glass dish. My fruit quantities were approximate (used what I had) but overall it was approximately half the recipe amount. This recipe uses a TON of fruit relative to the topping amount. The topping did not fully cover the fruit, but it baked up nicely. This is essentially a cobbler, not what I think of as a dumpling. The flavor of the topping is very pleasant; if you like lots of topping, double it. The sweetness level was perfect with some vanilla ice cream. Overall, a very nice, very fruity dessert that isn't too decadent. Quite possibly the healthiest recipe in the Tartine cookbook :)

  • Eclairs

    • anya_sf on September 10, 2018

      I only got as far as the choux pastry, which ended up in the trash. Everything was great until I took them out of the oven. Perhaps they weren't quite done, but I immediately poked holes in the ends as instructed, and they all deflated. I googled this problem and learned that holes should not be poked until the choux is cool. I've only made choux a handful of times, but never had this issue before.

  • Lemon-buttermilk pudding cake

    • anya_sf on May 13, 2018

      I made 1/2 recipe for 3 people, using 8 oz ramekins (which were filled nearly full). The recipe is simple to make. I used Meyer lemons, which had a nice flavor. The cakes puffed up in the oven, but deflated slightly upon cooling. They were light and delicious, particularly with fresh blackberries.

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Reviews about this book

  • Food52

    Featured in Food52's September, 2017 Baking Club. Follow link to see how to participate.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811851508
  • ISBN 13 9780811851503
  • Linked ISBNs
  • Published Oct 27 2006
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Every once in a while, a cookbook comes along that instantly says classic. This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen.


The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres - and, of course, a whole lot for dessert!

Practical advice comes in the form of handy Kitchen Notes. These hows and whys convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.


A Note on the Measurements:
There are three measuring systems in the recipes: standard American volume measures, imperial fluid ounces and ounces, and metric milliliters and grams.



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