There’s something about short days and cold weather that make cake seem like a reasonable breakfast option.
If the world is divided into cake people and pie people, there’s a special subset of pie person that’s a tart person.
The difference between pies and tarts is murky.
I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate.
I have a confession to make. I don’t love pumpkin pie.
I mean, it’s not bad, exactly. I don’t hate it. But it rarely lives up to what I want a special occasion dessert to be.
This gingersnap tart crust is seriously easy.
It’s even easier than my shortbread tart crust, which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust.