Ingredients:
FILLING:
2 12-oz baskets strawberries, hulled and diced
3/4 cup sugar
3 Tbsp vanilla
1 Tbsp fresh lemon juice
Pinch of ground cinnamon
CRUST:
Matzo cake meal (for dusting)
2 cups husked toasted hazelnuts
1 cup sugar
1/8 tsp salt
Pinch of ground cinnamon
1 large egg
1/4 tsp vanilla extract
3 pints baskets strawberries, hulled and thinly sliced
Combine all filling ingredients in a heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to a boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan.
Preheat oven to 350 degrees. Line 11" 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 cinnamon in food processor. Add egg and vanilla and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan.
Only right before serving fill crust with strawberries, making sure not to include too much liquid or crust will become mushy. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. Remove tart from pan. Cut into wedges and serve immediately.
* Filling tart too early will result in crust become soggy. Only fill crust when ready to serve.
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