passover apple and blackberry crumble tart - passover week 2021

passover apple and blackberry crumble tart - passover week 2021

• 23 Mar 2021

Welcome to Day 2 of Passover Week 2021. On my hunt for a Passover pastry recipe I found this Aran Goyoaga recipe for a vegan gluten free apple and blackberry crumble tart. The recipe looked promising and I thought I could easily adapt it for Passover.

The original recipe used coconut oil instead of butter so you could always swap the butter for oil to make this tart gluten free, passover friendly, vegan and pareve.

The tart came out so well I've used the pastry recipe in another Passover bake coming up later in the week. Honestly this tart tastes so good you wouldn't know it was made for Passover.

Here's the recipe for you which makes a 17cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover apple and blackberry crumble  tart – makes one 17 cm tart
Pastry
½ cup superfine matzo meal
½ cup almond meal
2 tbs tapioca or potato flour
¼ cup caster sugar
Pinch salt
75g unsalted butter, cubed
1 tbs cold water
¼ flaked almonds

Filling
100g blackberries, fresh or frozen
2 small apples — peeled, halved, cored and thinly sliced
1 tsp grated lemon rind
30 ms lemon juice
2 tbs caster sugar
1 tbs tapioca or potato flour
1/8 tsp ground cinnamon

Method
Grease the base and sides of a 17cm springform tin. In the bowl of a food processor place the matzo meal, almond meal, tapioca flour, sugar and salt. Add the cubed butter and process until you have dough that resembles coarse sand. Add a tbs of cold water and process until a dough starts to form around the blade. 

Take approximately two-thirds of the dough and press it into the springform pan bringing it up about 2 cm up the edge. Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

Preheat the oven to 180ºC, conventional. In a large bowl, toss together the blackberries, sliced apples, lemon rind and juice, sugar, tapioca or potato flour and cinnamon. If the filling is very wet, add 1 more tablespoon of the potato flour. Let the filling rest for about 20 minutes then add the fruit filling and liquid to the tart shell and sprinkle with the crumble topping.

Bake until the crust is golden and the filling is bubbly, 55 minutes to one hour. Allow the tart to cool before slicing or the pastry will crumble. Lightly dust with icing sugar before serving.

See you all again tomorrow with another Passover bake.

Bye for now, 

Jillian