Sure I can make one myself, when I am not near a French supermaket. But since last week, I stored one in my fridge. As Sunday evenings go, it is the right time to enjoy a bake like that.
It needs a very hot oven, and that today burn out all the fat from the duck. I am wondering, when the smoke alarm is going off.
A 250 C hot oven is needed and in 7 minutes the Tarte flambé is ready to eat.
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