Tarte Tatin with apples, raisins, and rose water from The Food of Morocco (page 462) by Paula Wolfert

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Notes about this recipe

  • metacritic on January 20, 2025

    Stunning. Might bump up heat slightly during the second cook of the apples. Will make again.

  • nutrica6 on September 25, 2023

    The apples needed to be cooked on the lowest burner setting in my stainless steel skillet. The caramel got too dark after only about 20 min. It didn’t need the second cook time at all before the bake. The flavors were nice especially with vanilla ice cream. Not the prettiest dessert but enjoyable.

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