Although this version is less formal than the fussy French variety, this tart is simply wonderful. Butter is spread in the bottom and sides of a springform pan and sprinkled with sugar. Apple slices are arranged in an overlapping pattern and then covered with a round of pastry. The pie is baked and then inverted onto a serving plate so that the apples are on top and the crust is underneath.
Posted: Oct. 18, 2011
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Posted: Oct. 29, 2008
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