Comments on: Normandy Apple Tart (Tarte Normande)

By: Audrey

Audrey — Sat, 04 Nov 2023 14:51:36 +0000

In reply to Judy Guenther. Hello, Judy. Thanks so much for you comment! Depending on the type of flour you use, the season, the humidity etc. your flour could very well be more or less workable. Love that you improvised and made it work out for you, and so glad you enjoy it enough to make it twice!

By: Judy Guenther

Judy Guenther — Sat, 04 Nov 2023 14:08:18 +0000

I’ve made this lovely tart twice now. It tastes wonderful and is beautiful when complete. But even adding a dash of water to the crust does not make it anywhere near a point where it can be rolled out. I end up putting the chilled ball in the pie pan and pressing it out to the edges by hand. It still tastes great, and I’m glad that it isn’t too sweet. The sprinkling of sugar on the top before baking is just the right touch.

By: Audrey

Audrey — Sat, 09 Sep 2023 14:39:53 +0000

In reply to Kelly Greeson. Hello, Kelly. I do have a daube recipe, and it can be found by clicking here. Hope this is what you were looking for!

By: Kelly Greeson

Kelly Greeson — Sat, 09 Sep 2023 14:25:05 +0000

Bonjour Audrey- I am looking for a reliable good recipe for a Provençal Daube de Boeuf. Do you happen to have one to share?
Thanks so much!