| Reviewed by: Olivia |
Date Posted: 5/1/2006 9:18:29 AM |
Rating:  |
Comments:
I have made this recipe about five times, and it never fails. It's refreshing to finally find a dessert recipe that is satisfying and delicious without being too sweet or rich. It can be made year round (I have found that even texture of underripe pears works fine...it's just a little more difficult to slice the pieces). The crust is so easy and has a fabulous noticeable sweetness which sets the recipe apart from the typical tart. Fortunately, this also means no time spent rolling dough for the bottom of a pie pan. If you are a huge nut fan- -add more nuts (double it). However, to keep a consistent texture, you might want to stick with the current amount. I have only two warnings: (1)the glaze recipe makes more glaze that you will find you need (by about 1/3 extra) and (2)you might gain some weight, because it is so tasty you can stop picking at the leftovers in your fridge. |
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