| PASSOVER HONEY-WALNUT-APRICOT TART |
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Makes 8 to 10 servingsTart shell 5 tablespoons Butter Flavor CRISCO all-vegetable shortening 1 cup matzo meal 1/4 cup water 2 teaspoons honey Filling 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1/3 cup honey 1/4 cup granulated sugar 1-1/2 cups chopped walnuts 1 cup chopped dried apricots 1 tablespoon orange juice 1 teaspoon vanilla 1/2 teaspoon fresh grated orange peel For shell, place matzo meal in bowl of food processor, fitted with the metal blade. Process until very fine. Add shortening, water and honey; pulse until ball forms. Do not over process. Sprinkle work surface with additional matzo meal. Roll dough into 10-inch circle. Lightly spray 9-inch removable bottom tart pan with CRISCO No-Stick Cooking Spray. Press dough into bottom and up side of pan. Regrigerate at least 45 minutes. For filling, 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 constanlty. Remove from the heat. Place tart pan on baking sheet. Pour filling into crust. Bake at 400ºF for 20 minutes or until filling is set and crust is lightly browned. Cool on cooling rack. |
