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Sour Cherry Tart Tatin

Recipe Created For
Tart Tatin
Main Ingredient
Fruit
Cook Time
Over 2 hrs.
Serving Size
6 - 8

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ENAMELED CAST IRON

Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.



Heat Retention

Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.



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The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.



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The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.

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Sour Cherry Tart Tatin

For the filling

 

  • 1 1/2 pounds frozen dark cherries
  • 2 tablespoons Banyuls or sherry vinegar
  • 2 tablespoons plus 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Salt and fresh pepper
  • 6 tablespoons butter

 

For the dough

 

  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 3 tablespoons ice water

For garnish

  • 1/4 cup chopped hazelnuts, toasted
  • ¼ cup fresh mint leaves, torn
LCR-2359
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