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Plum Tart

Reviewed: Jun. 28, 2012
Because my plums were too sour to use, I substituted apples for the plums. It came out as a delicious dessert! The crust, in which I used butter in place of shortening, came out tasting like a rich shortbread, which is pretty much what it was. The filling was spectacular. The apples were soft and surrounded by their own thickened juices. It also was very appealing visually as well as in taste. I'll definitely be making this recipe again, maybe with plums or other fruit. It's very versatile, and I may use peaches next time. Whatever fruit I have on hand. I find that adding cinnamon and vanilla extract to the filling and vanilla extract to the crust also brings out the flavor well. I sprinkled a bit less sugar on the crust than it says in the recipe because my apples were rather sweet. This tart served 4 people, with a pretty big slice for each person.
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Reviewed: Jun. 28, 2012
I love this recipe! It is, in fact, my favorite thing to bake. Everyone loved them immensely, and I like the fact that they're spicy, a pretty unusual taste for a cookie. This is actually one of the only kinds of cookies I will eat, because most are sickeningly sweet (to me). And I like the small size. They came out looking like something from a professional bakery. I left out a few spices because I didn't have them, so I increased the amount of cinnamon to 2 tsp and ginger to 1 tsp. I also added 1 cup of almonds instead of 3/4, and also added a few tablespoons of finely chopped walnuts. Overall, I think the cookies came out well. The recipe was well-written and easy to use.
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