RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Hazelnut Macaroon and Strawberry Tart - pareve
Here's an appealing pareve dessert. The instructions say there will be left over dough for cookies. I didn't have any left over dough; I needed the whole recipe to completely cover my tart pan. Also, I would recommend you reduce the amount of sugar in the filling to 1/2 cup. I found the glaze to be a bit sweet for my taste. Finally, it took the filling significantly longer than the 13 minutes specified in the recipe to boil down to a thick enough paste to be an effective base for the sliced strawberries. Karen Selwyn * * * * * * * * HAZELNUT MACAROON AND STRAWBERRY TART (Passover) The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies. Filling: 2 12-ounce baskets strawberries, hulled, diced 3/4 cup sugar 3 tablespoons Passover brandy 1 tablespoon fresh lemon juice Pinch of ground cloves Crust: Matzo cake meal 2 cups husked toasted hazelnuts 1 cup sugar 1/8 teaspoon salt Pinch of ground cloves 1 large egg 1/4 teaspoon almond extract 3 1-pint baskets strawberries, hulled, thinly sliced For filling: Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil. Boil until very thick, stirring frequently,about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and refrigerate.) For crust: Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. (Can be prepared 3 hours ahead. Chill.) Remove tart from pan. Cut into wedges and serve. 12 Servings Source: BON APPETIT, April 1992
