Made this tart for Thanksgiving Day dessert. The family loved it. The only issue I have with the recipe is the cooking time. At 350 degrees my tart was baked within 25 minutes and the outer crust was darker than it should have been and the filing was not soft but quite firm. Will make again and this time will watch it more closely rather than rely on the instructions and take it out when the crust is the correct color and the filing is still a little wobbly. Didn't use the glaze on the tart but instead used fresh raspberries to cover the top and served it with vanilla ice cream.

Reviewed On: Nov. 28, 2008

The family loved this recipe. I made 5 lbs of mashed potatoes for 4 people and there was only enough leftover for two small helpings the next day. I, too, added sour cream to mine as I always use sour cream in my mashed potatoes.

Reviewed On: Sep. 8, 2008

One of the best pork recipes I've come across. The only thing I did difference is that I used a pork roast without the bone. It was juicy, flavorful and everyone had second helpings. A definite winner.

Reviewed On: Sep. 7, 2008