Print Options:

Matzo Tart with Orange Curd





Yields
Makes 8 to 10 servings

The sweet-tart citrus filling and fresh blueberries in this tart taste like spring. Notes: You can make the crust a day ahead and store it airtight at room temperature, but fill it on the day you'll be serving.

  Matzo meal crust:
 1 cup matzo meal, plus more for patting out crust
 1/3 cup sugar
 1/2 cup margarine or butter, cut into chunks
 1 large egg
  Filling:
 1 cup sugar
 1/4 cup potato starch
 1 tablespoon grated orange zest
 3/4 cup orange juice
 1/4 cup lemon juice
 2 large eggs, lightly beaten
 2 cups fresh blueberries
Step 1
1

Preheat oven to 325°.

Step 2
2

Make matzo meal crust: In a food processor, whirl matzo meal, sugar, and margarine until well mixed. Add egg and 3 tbsp. water; whirl until dough holds together. Dip fingers in more matzo meal and press the soft dough over the bottom and sides of a 9-in. tart pan with a removable rim.

Step 3
3

Bake until crust is darker brown and feels firm when pressed in the center, 30 to 40 minutes.

Step 4
4

Meanwhile, make filling: In a small saucepan, mix sugar with potato starch. Stir in zest, orange juice, and lemon juice. Stir over high heat until boiling. Remove from heat and whisk in eggs. Return to high heat and stir just until mixture bubbles. Let cool at least 10 minutes.

Step 5
5

Spread warm filling in tart shell. Scatter blueberries on top. Serve tart warm or cool, cut into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 297Calories from Fat 33
% Daily Value *
Total Fat 11g17%

Saturated Fat 2g10%
Cholesterol 64mg22%
Sodium 130mg6%
Total Carbohydrate 47g16%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.