Cake: Hazelnut Macaroon and Strawberry Tart - pareve

Posted by : Karen Selwyn

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

*   *   *   *   *   *   *   *


The failure-proof cookie-like crust can be prepared ahead. 
Use any leftover dough to make a few cookies.


2 12-ounce baskets strawberries, hulled, diced
3/4 cup sugar
3 tablespoons Passover brandy
1 tablespoon fresh lemon juice
Pinch of ground cloves


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 
350F. 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

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