Charoset Tart is a lovely dessert for your holiday table. You can serve it plain, or make it even more special with whipped cream on top. Granted it’s no the most beautiful tart in the world, but it’s very tasty. Charoset is supposed to represent the mortar the Hebrews needed to work with during their enslavement. Mortar isn’t very pretty. When it dries, it is hard and keeps the bricks from falling apart. This tart isn’t very pretty, either, but it’s nice and moist and very flavorful.
Charoset Tart for the Holiday Table
Charoset is present on the Passover Sedar plate. We are practicing Catholics, so we do we eat this? Well, I like celebrating Catholic Seder every year as part of our Easter tradition. The recipe is kosher and would be fine on a Jewish table as well. Although there is plenty of butter in the recipe, there is no meat involved. The tart is filling. It should be enough for 12 people, or 8 people some of whom have seconds. But, you know what? This really is good enough to serve year-round, so have at it!
Spicing it Up
I really like mace. Mace is the lacy outer covering of nutmeg seed. It has a similar flavor, but it’s more delicate. Mace is great with apples. Usually, I add nutmeg, mace, and cinnamon to apple dishes. I use it generously in my Apple Brown Betty dessert. The crust for the tart is made from crushed matzo and spiced with cinnamon.
The wine I used for this was a red table wine because that was what I had at hand. You could use a sweet wine like Mogan David, but you might want to reduce the amount of sugar if you decide to do that. This tart keeps well in the refrigerator for about three days and can be frozen if you have any left. Enjoy!
~~ Crust ~~
- 12 ounces matzos, crushed
- 1/2 cup brown sugar
- 1 tablespoon vanilla sugar
- 1 tablespoon cinnamon
- 1 cup butter, melted
Make the crust
- Preheat the oven to 350 as you gather your mise en place.
- Break up the matzos in the food processor. Put the crumbs in a large bowl and add the rest of the ingredients until it has made a dough that sticks together.
- Put the dough into a large tart or quiche pan and Pat it into place with a measuring cup.
- Bake for 20 minutes then remove and set aside to cool.
Make the filling
- While the crust is cooling, gather the mise en place for the filling.
- If you want, you can peel the apples. I like them with the peel. Core the apples and put them in a food processor with the remaining ingredients.
- Process until you have something that looks like mud.
- Put the filling into the cooled crust.
- Put the tart into the preheated oven and bake 20 minutes. Remove from the oven and let sit about 10 minutes then serve warm.
- Top with creme fresh if desired