Rustic Fall PHILLY Fruit Tart Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 3, 2010
This is very tasty. The crust is tender and the filling was just right - I used only four purple plums. I did use tapioca instead of cornstarch and dusted with confectionery sugar after it cooled.
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Photo by ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA
Reviewed: Sep. 20, 2010
Since modified the recipe almost to the point when it becomes a new recipe, I don't know what to do about the star rating. However, I do enjoy the finished product, and so I will give it 5 stars. These are the changes that I made: - used puff pastry as the basis of the tart - its delicate flaky texture complemented the plums perfectly!; - used only plums (3 per tart); - did not use apricot jam; - used a little less than a teaspoon of ginger. In the end, you have light and refreshing (thanks to ginger) dessert that is perfect for tea with friends or as a dessert after a full dinner.
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Photo by Alina

Cooking Level: Intermediate

Home Town: Ufa, Bashkortostan Republic, Russia
Living In: Waco, Texas, USA
Reviewed: Aug. 27, 2010
Liked this very much. Unable to tell that cream cheese was used and that made it even better lower calories!
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Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: Jul. 23, 2010
yummy and so easy anyone can do this tasty treat.
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Photo by elaine

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Reviewed: Jul. 25, 2009
A very nice dessert with a light flaky crust. I added 1/2 tsp. of cinnamon to the sugar mixture. I also sprinkled the finished product with cinnamon sugar as well as the turned up edge. I love the plum/nectarine combination. I found it very easy to cut with a pizza cutter and served it topped with Cool Whip.
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Jan. 21, 2009
Beautiful presentation and a thoroughly enjoyable dessert. I added a handful of fresh blackberries and replaced the plums with two more large nectarines for a total of four. After shaping the upturned edge of the crust, I moistened the dough with a light brush of water and sprinkled the edge with India Tree Sugar Crystals - turbinado sugar would have worked just as well. The final product was quite tasty and downright pretty!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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