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Apple-Berry Tart with Cinnamon-Walnut Crust

Instead of flour, this dessert’s crisp crust relies on toasted walnuts and matzo meal for structure. Tart berries and sweet apples join forces for a delectable, fruity filling.

Serves 8
Ready in 90 mins
Prep time 30 mins
Cooking time 60 mins
310 calories per serving


> 7 tbsp kosher for Passover margarine, melted and divided
> 1 cup walnuts, toasted and cooled
> 1/2 cup matzo meal
> 3/4 cup sugar, divided
> 3/4 tsp cinnamon, divided
> 1/4 tsp salt, divided
> 2 cups frozen mixed-berry medley, thawed
> 1/4 cup potato starch
> Zest of 1 lemon
> 1 1/4 lbs Golden Delicious apples


Preheat oven to 350°F. Brush inside and bottom of a 9-inch tart pan with removable bottom with 1 tbsp margarine.
In a food processor, pulse the walnuts, matzo meal, ¼ cup sugar, ½ tsp cinnamon, and ⅛ tsp salt until finely ground, stopping and stirring occasionally. Transfer to a medium bowl and stir in 5 tbsp margarine until combined.
Firmly press mixture up the sides and along bottom of prepared tart pan. Bake 8–10 min., until golden. Remove from oven and let cool on wire rack.
When crust has cooled, in a medium saucepan, combine the berries and remaining ½ cup sugar. Cook on medium 3 min., until berries begin to break down, stirring occasionally. Remove from heat and stir in the potato starch, lemon zest, and remaining ⅛ tsp salt. While berries are still warm, spread in crust in even layer.
Peel, core, and very thinly slice apples. Arrange apples on top of berries and brush with remaining 1 tbsp margarine. Sift remaining ¼ tsp cinnamon on top. Place tart on a baking sheet and bake 45–50 min., until apples are tender and crust is golden brown. Cool on wire rack.

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