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    You are in: Home / Recipes / Tomato Tarte Tatin Recipe
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    Tomato Tarte Tatin

    Average Rating:

    1 Total Reviews

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    • on July 03, 2010

      Made for PHOTO FORUM Organic Gardens, July 2010. I find it very hard to rate this recipe. The tastes are great, but the recipe is (to my mind) not quite right as it is now. Maybe I should have seen the problem before I tagged it: it's not really possible to use uncooked plum/cherry tomatoes in a pie without it shedding a lot of liquid, which, used with a puff pastry crust is a small disaster! So, although the tastes put together here are great, it was very hard to turn out (I put baking paper at the bottom of a tart dish to prevent any sticking -- I do not have a round skillet which is hob-to-oven-to-table, like this recipe uses). The lots of liquid from the tomatoes made the crust soggy around the edges, and within a while after turning out it also affected the rest of the crust.

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    Nutritional Facts for Tomato Tarte Tatin

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 474.0
     
    Calories from Fat 268
    56%
    Total Fat 29.8 g
    45%
    Saturated Fat 8.9 g
    44%
    Cholesterol 10.1 mg
    3%
    Sodium 219.4 mg
    9%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 2.8 g
    11%
    Sugars 13.1 g
    52%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    sherry wine vinegar

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