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This is the best time of year. As soon as Cinco de Mayo hits, the weather gets sunnier and spending time outside is nothing but a sheer pleasure. Lazy days, frosty margaritas, flip-flops…and lime-infused desserts!
I still remember my first slice of key lime pie. It was quite a special moment. My husband and I were dating and we went on vacation to Florida, and in a restaurant overlooking the Gulf of Mexico, I had my first slice. I think that moment was perfection. And I’ve been trying to recreate it ever since. This particular tart, though not a key lime pie, manages to bring back that happy feeling effortlessly.
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It’s Passover Week on Just About Baked! I’m sharing my go-to Passover dessert recipes this week because, well, I’m on a mission. For years I ate substandard desserts because I thought there was nothing else out there. But a few years back, I did some research and then I did some baking. Well, a lot of baking. The recipes you’ll see this week are all crowd-pleasers and they’re also easy. What could be better?
Onward! A year ago, I was reading my Good Housekeeping magazine (which is kind of ironic because I’m not that good at housekeeping) when I saw this three-ingredient recipe, just in time for Passover. It looked so fancy and elegant, but it turned out to be the easiest thing in the world to make.
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When I was a kid, I used to read books from a bygone era where the characters eat lots of plum desserts: plum pudding, plum pie, plum cake, plum tart. I always wondered what that would taste like. Could it really be as good as it sounded?
Turns out, it is! This cake is dessert gone retro, the kind of treat people used to eat in the dark days before peanut butter cups existed. But there’s a lot to be said for the sweet, buttery crumbs that contrast so beautifully with the plums.
While I went ahead and called this a tart, that was really for lack of a better word. It’s very dense and kind of like a cross between a giant sugar cookie and a yellow cake. The hybrid works, but I still have no good word for it. And there’s a gentle sprinkling of cinnamon sugar on the top that is reminiscent of a Snickerdoodle. So you could call it a cookie cake if you like. Either way, it tastes happy!