I had difficulty with the dough. I used the food processor method and refrigerating it made it hard to work with. I ended up pressing it into the tart pan. I consulted a favorite cookbook recipe which recommended adding confectioners sugar to the dough for sweetness, so I brushed some on top of the dough inthe pan. to prevent the juice from making the crust soggy, they also recommended brushing the jam onto the crust before adding the apples, which I did. I used an apple peeler/corer/slicer to get uniform slices and hand sliced the pear. Rather than mix the apples with the sauce, I arranged the slices in the tart pan in a circle and intermingled the pear. I poured the sauce on top and brushed it around but used a little less OJ because my apples were a little soft. It's baking and looks fabulous but I;m rating this a 4 because the dough was hard to work with.

Reviewed On: Nov. 22, 2012

I would use light cream instead of heavy cream. The cream overpowered the pumpkin and it tasted more like cream of onion soup. So I added more pumpkin to compensate the threw in a sprig of fresh thyme for a little more flavor. I gave it five stars based on my modifications but if I were to rate it on the original recipe, would have rated it at four stars.

Reviewed On: Oct. 28, 2012

This was absolutely fabulous. I did not have mustard seed so I used ground mustard. I took the hint from another reviewer and carmelized the onions, and I added the garam masala to the onions and let it cook in, and I added just a little more for punch. The yogurt was a nice addition. Did not use the milk. Ate it alone but will probably serve over brown rice. This is the best Dahl I've had so far.

Reviewed On: Jan. 7, 2011