Sweet honeyed apples and a crunchy whole wheat matzo and cashew crust. Perfect for seder dessert!
Ingredients
2 cups cashews, pecans, or walnuts
¾ cup Earth Balance Soy Free buttery sticks, melted
1 cup whole wheat matzo meal
1 teaspoon cinnamon
½ cup sugar or ¼ cup maple syrup
Apples:
1½ pounds crisp, tart apples (try Pink Lady, Golden Delicious, or Fuji)
¼ cup honey, plus 1 tablespoon
½ teaspoon vanilla extract (can use alcohol free like Frontier brand)
1 tablespoon sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 400°F. Lightly grease a 10-inch tart pan and set aside.
In a food processor, pulse the cashews and matzo together until finely ground (or a more coarse grind will result in a crunchier, more textured crust). Transfer the nut mixture to a bowl and combine with sugar and melted butter. Press crumb mixture into the bottom and sides of tart pan.
Halve and core the apples. Place them cut side down on the cutting board and cut into thin slices. Set aside the larger center slices. Coarsely chop the remaining slices and toss with the 1 tablespoon honey, sugar, and cinnamon. Spread this mixture evenly into the bottom of the prepared crust. Layer the slices spoke like from the outside working into the center. You may have a few slices leftover (snack for the chef!).
Gently heat the honey and vanilla (on the stove top or in the microwave) until just liquid enough to brush onto the apples. Drizzle or brush half the honey mixture over the apples. Bake 40 minutes until the apples have softened and the crust has browned.
Cool on a wire rack and drizzle the top of the tart with the reserved honey mixture. Serve warm or at room temperature.
Notes
When possible, get honey from bees local to your region. This will give your tart that extra special flavor and supports your local bees (and farmers)!
Recipe by ShellyMade at https://shellymade.com/honeyed-apple-matzo-tart-for-passover/