in addition to the caramels i baked one of these for the party as well

jacques pepin's tarte tatin

apples, dried apricots and dried pears were in the mix. i think if i make this recipe again i'll let the caramel cook longer to darken it up. one thing i really liked about the recipe was the amount of dough to fruit. it comes out to be a rather thin crust and a heaping mound of sweet stuff on top.

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