5 Tbsp. (75 mL) Crisco® Golden All-Vegetable Shortening
1/4 C. (50 mL) water
2 tsp. (10 mL) honey
1/2 C. (125 mL) Crisco® Golden All-Vegetable Shortening
1/3 C. (75 mL) honey
1/4 C. (50 mL) sugar
1 1/2 C. (375 mL) chopped walnuts
1 C. (250 mL) chopped dried apricots
1 Tbsp. (15 mL) orange juice
1 tsp. (5 mL) pure vanilla extract
1/2 tsp. (2 mL) fresh grated orange peel
Lightly coat a 9″ (23 cm) removable bottom tart pan with no-stick cooking spray.
In the bowl of a food processor process matzo meal until very fine. Add shortening, water and honey. Pulse until ball forms. Do not over process.
Sprinkle work surface with additional matzo meal. Roll dough into 10″ (25 cm) circle. Press dough into bottom and up side of prepared pan. Refrigerate for at least 45 minutes.
Heat oven to 400°F (200ºC)
Filling: In a small saucepan combine shortening, honey and sugar. Bring to boil over medium-high heat. Add walnuts, apricots, orange juice, vanilla and orange peel. Boil for 1 minute, stirring constantly. Remove from heat.
Place tart pan on baking sheet. Pour filling into crust.
Bake for 20 minutes or until filling is set and crust is lightly browned. Cool on cooling rack.