Cindy Thomas, October 18, 2015
Apples, orange flower water and raw sugar are the flavors that really shine in this dish. Something I appreciated about this tart is that it took very little prep time. I didn’t even start making the dough until around 2pm and we had a beautiful warm tart for dessert around 5:30pm. And during that time frame I made a whole dinner and picked up my son from school. So, this recipe works well when you want to make a wholesome homemade dessert, but have limited time to prepare for it!This dish is wonderful as a dessert or breakfast. Actually, I think it would be great at any time of the day! It is lighter than an apple pie, yet has vibrant flavor. The orange flower and apple are lovely together.
I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK