A Kitchen in France: A Year of Cooking in My Farmhouse
Apple Tart with Orange Flower Water
Page 213
Cuisine: French | Course Type: Pies and Tarts
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Recipe Reviews
southerncooker from Boomer, NC
The Apple Tart with Orange Flour Water was very good despite the fact I made a few switches. Since I can’t find orange flour water in our little neck of the woods, I decided to do what I did the last time I made one of Mimi’s recipes that called for it and substituted orange liqueur. The only thing was my orange liqueur was blue (Blue curaçao) and it turned the cooked apples green.
My daughter commented that it looked like a science experiment gone bad but it didn’t affect the taste. I also forgot to get some raw brown sugar so I just used regular brown sugar.
You do need to plan ahead when making this tart as the dough needs to rest in the fridge at least one hour or overnight, which is what I did. While the dough was easy to make it wanted to crumble a bit when I tried rolling it out so I ended up having to press some of it into the tart pan and then smooth out a bit.
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