while this recipe was delicious, the directions leave much to be desired. It didnt say how thick to roll it out so I made it 1/4 inch. I found the dough to be sticky and hard to roll, I would suggest pressing half of the mix onto the pan in the shape you want, leaving an edge that rises slightly the whole way around, try to keep your sugar from going outside the edge, and cover completly with second half of mix. Any sugar that is uncovered during the cooking process will be grainy and unmelted. The recipe didnt say what to do with the almond slices, so I sprinkled them on top. I also had to cook it longer than suggested.

Reviewed On: Sep. 13, 2005

I used this recipe when my husband called and wanted dinner for 5 in an hour, I folded it over some canned cherry pie filling and glazed it with 'vanilla glaze' located on this site also... 5 hungry soldiers said that these 'tarts' melted in their mouths!!! thanx for this awesome recipe!!!

Reviewed On: Aug. 24, 2005

I didnt make this either, but you can get corn flour at any mexican market...and I have found it Aldis grocery store also. it is sold as masa harina or masa flour.

Reviewed On: Aug. 16, 2005