Apple-cherry tart (kosher for Passover)
I made this for a brunch today, and it turned out quite well. The nuts could be swapped out or done with a single nut, but the combination was rather tasty.
Apple-cherry tart with nut crust
Crust:
3/4 cup finely ground raw, unsalted almonds (grind, then measure)
3/4 cup finely ground raw, unsalted hazelnuts (grind, then measure)
2 plain matzo crackers, pulverized in a food processor. Small lumps are ok, but it should mostly be more of a meal than chunky
3 Tbsp. coconut oil
3 Tbsp. maple syrup
1/8 tsp. fine-textured salt
Combine all ingredients in a food processor and pulse to blend. If needed, add a teaspoon or two of water to get a texture that holds together without being wet. Press the mixture firmly and evenly into a pie plate.
I did all of that yesterday and then stored the unbaked crust in the fridge overnight before filling and baking this morning.
Filling:
5-6 apples, peeled, cored, and chopped into small chunks
10 oz. frozen sweet cherries
1/4 cup finely chopped candied ginger
1-2 Tbsp. turbinado sugar (optional, depending on the sweetness of the apples)
1/2 tsp. cinnamon (probably could have used more)
1/8 tsp. nutmeg
pinch salt
Pre-cook the apples in the microwave, uncovered, for 7-9 minutes or until mostly tender. Add everything else except the cherries and stir gently but thoroughly. Add the still-frozen cherries and stir just to combine (this reduces the amount of color transfer so you have more contrast between the fruits, but if you want it all to be red, add everything at once. I did something sort of in between, and you can see how that turned out above).
Transfer the filling to the crust. Cover the pan with aluminum foil and bake at 375F for 30 minutes. Check on the color of the crust and the tenderness of the apples. If the crust can handle it without burning, bake an additional 10-15 minutes uncovered to evaporate some of the juice.
It's messy to serve since the crust doesn't really hold together, but no one complained.
Apple-cherry tart with nut crust
Crust:
3/4 cup finely ground raw, unsalted almonds (grind, then measure)
3/4 cup finely ground raw, unsalted hazelnuts (grind, then measure)
2 plain matzo crackers, pulverized in a food processor. Small lumps are ok, but it should mostly be more of a meal than chunky
3 Tbsp. coconut oil
3 Tbsp. maple syrup
1/8 tsp. fine-textured salt
Combine all ingredients in a food processor and pulse to blend. If needed, add a teaspoon or two of water to get a texture that holds together without being wet. Press the mixture firmly and evenly into a pie plate.
I did all of that yesterday and then stored the unbaked crust in the fridge overnight before filling and baking this morning.
Filling:
5-6 apples, peeled, cored, and chopped into small chunks
10 oz. frozen sweet cherries
1/4 cup finely chopped candied ginger
1-2 Tbsp. turbinado sugar (optional, depending on the sweetness of the apples)
1/2 tsp. cinnamon (probably could have used more)
1/8 tsp. nutmeg
pinch salt
Pre-cook the apples in the microwave, uncovered, for 7-9 minutes or until mostly tender. Add everything else except the cherries and stir gently but thoroughly. Add the still-frozen cherries and stir just to combine (this reduces the amount of color transfer so you have more contrast between the fruits, but if you want it all to be red, add everything at once. I did something sort of in between, and you can see how that turned out above).
Transfer the filling to the crust. Cover the pan with aluminum foil and bake at 375F for 30 minutes. Check on the color of the crust and the tenderness of the apples. If the crust can handle it without burning, bake an additional 10-15 minutes uncovered to evaporate some of the juice.
It's messy to serve since the crust doesn't really hold together, but no one complained.