Tips
The tart is best the day it’s made, within a few hours of cooling completely, but it will keep in the refrigerator overnight.
Cookie Topper:
On a lightly floured surface, roll out remaining dough half to 1/4 inch thick. Jerrelle Guy cuts leaf shape cookies freehand using a sharp knife to top her pie, but you can use any shape 1 1/2- to 2-inch cookie cutters. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in a 375°F oven 10 to 12 minutes or until light brown. Let cool on a wire rack.
