HAPPY BIRTHDAY DAD!!!

As you can see, we had quite a display of desserts for Passover. The flourless chocolate torte (at the top) was rich and dense so we had some leftover. But the strawberry macaroon tart was pretty much gone by the end of the night.

Other desserts on the table starting at top left and moving clockwise: Kotecki Krunch, chocolate torte with blackberry coulis, dark chocolate kahlua truffles, plate of jelly candies, macaroons and chocolate covered matzo and the strawberry macaroon tart.

Ingredients
Recipe adapted from Bon Appetit
the filling:

2 baskets strawberries, hulled, diced

 

3/4 cup sugar

 

3 T. brandy

 

1 T. fresh lemon juice

 

Pinch of ground cloves

the crust

Matzo cake meal

 

2 cups toasted hazelnuts

 

1 cup sugar

 

1/8 teaspoon salt

 

Pinch of ground cloves

 

1 large egg

 

1/4 teaspoon almond extract

 

1 1/2 baskets strawberries, hulled and thinly sliced

Directions
the filling

1. 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. Transfer to small bowl, cover and refrigerate.

the crust

Preheat to 350. Grease tart pan and dust with matzo cake meal.

 

1. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Using moistened fingertips (this actually really helps the dough from sticking to your fingers), press remaining dough onto bottom and up sides of prepared pan.

 

2. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack.

final preparation

3. 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.

Voila! A tart that can be made end enjoyed year round!