A long time ago I posted pictures of two healthy (and gluten-free) holiday dessert ideas with links to their recipes. One was an apple tart, and the other was a butternut squash pie, and I regularly make both recipes this time of year.
Whew, that’s a mouthful, isn’t it? You guys remember the peanut butter cookie recipe I posted not too long ago? Well, what I didn’t tell you then was that I only baked half the recipe as cookies. The rest I baked in a 8-inch loose-bottomed tart pan, thinking it might make a good crust for the right pie.