FILLING
2 Baskets strawberries;
-hulled, diced
; (12-ounce)
3/4 c Sugar
3 tb Passover brandy
1 tb Fresh lemon juice
1 pn Ground cloves
-CRUST-
Matzo cake meal
2 c Husked toasted hazelnuts
1 c Sugar
1/8 ts Salt
1 pn Ground cloves
1 lg Egg
1/4 ts Almond extract
3 Baskets strawberries;
-hulled, thinly
; sliced (1-pint)
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.
Serves 12.
Yields
1 servings