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Belgian Endive Tarte Tatin

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Ingredients

8 tablespoons salted butter, plus more for the pan

1 3/4 cups sugar

1 teaspoon vanilla bean paste

1 1/2 lbs (about 6 heads) Belgian endive, ends trimmed and halved*

2 tablespoons lemon juice

1 sheet (about 1/2 lb) puff pastry, thawed if frozen and corners trimmed off

1 egg, lightly beaten with 2 teaspoons water (for eggwash)

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