Bear with me. The process by which I got to this recipe as a suggestion
for Tu B'Shevat is a convoluted one!
Sunday night, I was experimenting with my version of Israeli-Style
Orange Chicken/Oaf Tapoozim (more about that in a separate posting), and
while I was waiting during a step in the process, I read Gloria Greene's
JEWISH HOLIDAY COOKBOOK. I learned there are no recipes associated with
Tu B'Shevat; the emphasis on is on the fruits and nuts which are
indigenous to Israel.
The next step came about when I was doing my habitual net surfing and I
came across a menu/recipes for a vegetarian seder. The recipe for
Honey-Walnut-Fruit Tart had both a matzo and a flour version. Reading
the ingredient list, I decided the flour version would make an
appropriate dessert for Tu B'Shevat. The apricots would represent the
second level of fruit and the apples would represent the fourth level of
fruit. Please, correct me if I am wrong!
At any rate, this appealing recipe can also be used at Passover.
* * * * * *
For matzoh meal tart shell:
1 cup matzoh meal
1/3 cup butter or margarine (marparv), softened
1/3 cup water
2 teaspoons honey
1/2 cup (1 stick) butter or margarine (marparv)
1/3 cup honey
1/4 cup granulated sugar
1 1/2 cups broken walnuts
1/2 cup diced, dried apples
1/2 cup diced, dried apricots
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
For tart shell: Process matzoh meal in food processor until very fine.
Cut butter into matzoh meal until mixture resembles coarse meal.
Combine water and honey; mix well. Sprinkle over matzoh mixture. Mix
lightly to form dough; shape dough into ball. On waxed paper sprinkled
with matzoh meal, roll dough into a 10-inch round. Line a 9-inch tart
pan with removable bottom with dough. Refrigerate 30 minutes before
For filling: Combine butter, honey and sugar in a heavy saucepan; bring
to a rolling boil. Add walnuts, apples, apricots, lemon juice and lemon
peel; mix well to coat ingredients with honey mixture.
Remove filling from heat; spoon into chilled tart shell. Bake in a
preheated 400-degree oven 20 minutes, or until golden brown and pastry
is baked. Let cool completely before cutting.
Yield: 8 to 12 servings.
Notes: Other dried fruits or nuts can be substituted for walnuts, apples
For regular pastry, substitute 1 cup all-purpose flour for 1 cup matzoh
meal. Decrease water to 2 tablespoons. Sprinkle waxed paper with flour.
Source: "Passover Seder Vegetarian-Style"
ST. LOUIS POST DISPATCH (on-line edition), 4/2/90
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