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The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.

Source: Martha Stewart Living, November 2000
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  • jules94960
    18 NOV, 2010
    There is no milk... they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning ("From Martha's Kitchen"). I'm going to make it for Thanksgiving!
    Reply
  • jules94960
    18 NOV, 2010
    There is no milk... they made a typo in the ingredient list. Instead of 1 c. milk, replace with 1 c. sugar. I know this for sure b/c I taped this episode this morning ("From Martha's Kitchen"). I'm going to make it for Thanksgiving!
    Reply
  • MS10215043
    28 MAY, 2010
    Milk is added to the sugar and water mixture after it becomes the right color so the sugar/water mixture does not turn into brittle (as in peanut brittle).
    Reply
  • LalaBugSmile8D
    21 FEB, 2010
    Hello~! i was wondering how much time it takes to make this recipe?
    Reply
  • gretchenjean
    30 JUL, 2008
    In the magazine the recipe calls for 1 cup of sugar, to make the caramel. On the website I think it was mistakenly typed in as milk.
    Reply
  • Anne_Welch
    21 MAY, 2008
    I guess the milk is something to drink while you're making the tatins? I prefer a good bottle of wine myself. And yes, the caramel is made by cooking the sugar and water together til it's amber.
    Reply
  • designingwoman
    28 DEC, 2007
    what is the cup of milk for? and where does the caramel come from, melting sugar in water??
    Reply

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