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Ingredientes
- 2 x baskets strawberries hulled, diced (12-oz)
- 3/4 c. sugar
- 3 Tbsp. Passover brandy
- 1 Tbsp. fresh lemon juice
- 1 pch grnd cloves Matzo cake meal
- 2 c. husked toasted hazelnuts
- 1 c. sugar
- 1/8 tsp salt
- 1 pch grnd cloves
- 1 lrg egg
- 1/4 tsp almond extract
- 3 x baskets strawberries hulled, thinly sliced (1-pint)
Direcciones
- For filling:Combine all ingredients in heavy large skillet. Stir over high heat till
- sugar dissolves and mix comes to boil. Boil till very thick, stirring frequently, about 13 min. Cold in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and chill.)
- 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 in egg and extract and process till mix just holds together. Reserve 1/2 c. dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake till crust is golden brown, crinkled and feels dry, about 13 min. Cold 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 hrs ahead. Chill.)
- Remove tart from pan. Cut into wedges and serve.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 416g | |
| Calories 1434 | |
| Calories from Fat 45 | 3% |
| Total Fat 5.01g | 6% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 361mg | 15% |
| Potassium 100mg | 3% |
| Total Carbs 352.1g | 94% |
| Dietary Fiber 0.2g | 1% |
| Sugars 350.58g | 234% |
| Protein 6.29g | 10% |
