Leah’s Passover Almond Tart Recipe gives us a crisp tart filled with creamy, sweet, soft almond. This gluten free recipe is ideal for Passover, and can of course be enjoyed year-round! It would be beautiful served with fresh raspberries in the summer months.
Community Recipes is a recurring feature where we share your recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy Kosher recipes. We are creating a positive community around food and sharing.
Tell us about yourself, Leah Hartman!
I’m a Jerusalem-based writer, translator, copywriter, and former owner of a cottage vegan ice cream company. Most importantly, I am an ima (mom) to 7 beautiful kids and married to a really special guy.
I grew up near Chicago, and I knew I’d one day live in Israel almost from the first moment I heard the name. I moved here at age 27, and have lived in Jerusalem almost that entire time.
If you had to choose: cooking or writing?
Someone once asked me what I like to do more- cook or write? I answered without hesitation: write! But then I told her, if you’d said “bake or write,” I’d have had to think about it.” I have loved to bake from the time I was a young girl, and I really love words – writing and reading them.
What’s your passion?
I love translating songs from Hebrew to English and lately, I’ve begun creating lyric videos with my translations of the Israeli songs – translations that really ‘sit inside’ the music. I hope these allow someone to hear the music in a deeper way.
Tell us about your connection to Judaism
Judaism is my soul – pure and simple. From a young age growing up in suburban America, I always sought connection through any tradition or knowledge of Judaism I could get a hold of. As I grew, I kept seeking a deeper and deeper connection with Torah, with Am Yisrael “The Jewish People”, and with G-d. But funny enough, I wouldn’t say I love so many traditional Jewish dishes- at least not Ashkenazi (European) ones. Though I do love making challah!
How do you express your values in your home through your kitchen?
Both my husband and I were vegetarians before we met one another, and we still are, though we joke that we are Jewish vegetarians as we do eat fish (which is not considered meat according to Jewish law).
I became a vegetarian around the same time I began ‘keeping’ Shabbat because I wanted to live more aligned to my own value. This also aligned with how understood the values of the Torah- which over and over forbid causing sorrow to animals.
What is the best thing you learned from another person about food and hospitality?
Many years ago I lived for a summer in the Alaskan bush, working in a guest fishing lodge where there was no phone at all. Every month I’d get three days off and I would fly to Anchorage – the big city – and call up a Jewish family I had met to see if it would be OK to come over. And it always was. They would always tell me, “And we’re having other friends over tonight!”- meaning others from their small Jewish community – and they always were.
This family was the first inspiration I had for having an open home that welcomes and feeds guests, and since living in Israel I’ve had many others, and my husband and I do strive to emulate them.
What three food items could you not live without?
and though I kind of wish this weren’t the case, probably spelt flour.
What is your best food tip?
When baking for Passover- forget the matzah meal. Search gluten-free desserts and really enjoy your Pesach sweet treats. I recommend the ones with no flour at all, or almond flour. It is so yummy.
What are your 2-3 go-to cookbooks?
Dina Solomon’s Wild Figs for Breakfast: A Kosher Vegetarian Cookbook.
This is the only physical cookbook I use regularly. It is full of kosher vegetarian recipes, including:
- Sourdough Bread
- Curried Split Pea Soup
- Creamy Avocado Dressing
- Chard or Spinach Pie
- Strawberry Shortcake
- Carrot Date-Nut Cake (for Pesach)
- Cashew Cheese
More than recipe books, I tend to use online resources:
- I love the Pioneer Woman’s website
- As I have a son with celiac disease, I often go to glutenfreeonashoestring.com
Tell us the story of your Passover Almond Tart Recipe
When my son was diagnosed with celiac I began “baking Passover” all year-round. I quickly learned that almond flour is the best, and truly delicious, alternative to regular flour.
This recipe is my dairy-free adaptation to two different recipes. I remove the baking powder from the crust as it is not easy to find for Passover (though it is possible- so I include the amount of that here in case you’d like it).
I replace the heavy cream with coconut cream, which is the best alternative to milk or cream. The vegan ice cream I used to sell was made with coconut cream – it was amazing!
I will say my own kids like chocolate, chocolate, and more chocolate when it comes to desserts, and I was surprised at how much they liked this tart!Print
Leah’s Passover Almond Tart Recipe (Gluten Free)
- Prep Time: 25 min
- Cook Time: 45 min
- Total Time: 1 hour 10 minutes
- Yield: One large tart, 8-12 servings
- Category: dessert
For the crust:
3 cups almond meal, or almond flour
1 large pinch of salt
1 teaspoon ground cinnamon
6 tablespoons melted coconut oil (80 gr total), or walnut or extra-virgin olive oil
2 tablespoons maple syrup (sugar works well too!)
2 tablespoons water
And if you have for Passover:1/2 teaspoon baking soda
For the filling:
2 cups almond flour
1 ½ cups coconut cream
1 cup sugar (you can add more if you like things sweeter- I cut the amount from 1.5 cups)
2 large eggs, slightly beaten
Pinch of salt
And if you have for Passover:2 teaspoons almond extract
1 teaspoon Grand Marnier (or any Kosher for Passover liqueur)
Preheat oven to 400.
To make the dough for the crust: combine all the ingredients in a medium bowl and mix well.
Pat the dough into a tart pan or pie plate, and par-bake for 10 minutes, then turn the oven down to on 350.
Meanwhile, make the filling by combing all of the ingredients and mixing well.
Once the crust has been removed from the oven and cooled slightly, pour the filling into the crust.
If desired, place slivered almonds on the stop in any shape or design you like.
Bake the tart at 350 on a parchment paper-lined baking sheet until it is a nice brown color and a toothpick comes to almost clean, about 35-45 minutes.
Keywords: passover, almond, gluten-free, dessert, tart
More Community Recipes
Jewish Food Hero’s Community Recipes feature is a space for us all to share our favorites and hear from a variety of people in our community. This is an easy and fun way to get new meal ideas and learn about each other. Since you’ve read Leah’s Passover Almond Tart Recipe, do you feel inspired to share your Kosher recipe? Don’t forget to get in touch to share your recipe too!
Check out these other recipes from our community: