INGREDIENTS

INSTRUCTIONS

For filling:  Combine all ingredients in heavy large skillet. Stir over
high heat  until sugar dissolves and mixture comes to boil. Boil until
very  thick, stirring frequently, about 13 minutes. Cool in pan. (Can
be  prepared 2 days ahead. Transfer to small bowl, cover and
refrigerate.)  For crust:  Position rack in center of oven and preheat
to 350F. Line 11-inch  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 cloves
in processor. Add egg  and extract 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. (Can be prepared 1
day ahead. Wrap  tightly and store at room temperature.)  Spread
filling over crust. Starting at edge of tart, cover tart with  berry
slices in overlapping concentric circles, with first circle  leaning
against crust edge. (Can be prepared 3 hours ahead. Chill.)  Remove
tart from pan. Cut into wedges and serve.  Serves 12.  Bon Appetit
April 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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