Passover Honey-Walnut-Apricot Tart Recipe

DIRECTIONS

1. COAT a 9-inch tart pan with removable bottom lightly with no-stick cooking spray.
2. PROCESS matzo meal until very fine in bowl of food processor. Add shortening, water and honey. Pulse until ball forms (do not over process).
3. SPRINKLE work surface with additional matzo meal. Roll dough into 10-inch circle. Press dough into bottom and up side of prepared pan. Refrigerate at least 45 minutes.
4. HEAT oven to 400°F.
5. COMBINE shortening, honey and sugar in small saucepan. Bring to boil over medium-high heat. Add walnuts, apricots, orange juice, vanilla and orange peel. Boil 1 minute, stirring constantly. Remove from heat.
6. PLACE tart pan on a baking sheet. Pour filling into crust.
7. BAKE 20 minutes or until filling is set and crust is lightly browned. Cool on cooling rack.
8. Passover always occurs on the fifteenth day of Nisan, the first month in the Hebrew calendar. During Passover, foods with flour and leavening (except matzo) are not eaten. This tart recipe uses matzo instead of flour to adhere to the traditions of Passover.