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puff pastry may be kosher, but is it kosher...for passover?

The TJ's is pretty good.
You are correct about the "for passover" rule, I would go with a ground matzo meal tart then. It should be very good. Texture is important.

@sixsonnets - puff pastry does not contain leavening, the puffing comes from the steam created when the butter or oil evaporates in a hot oven.

@JerzeeTomato - being kosher does not make it kosher for Passover. Puff pastry contains wheat flour which is verboten at Pesach.

@ironic_username, you can make a freeform tarte type of thing with regular OK-for-Passover pastry (cake meal, potato starch, fat, egg). It won't have the same fluff of the puff pastry (unless you roll the recipe really thinly and layer it properly, which may be too hard due to the lack of gluten) but it should be fine. Or make a pavlova type of dessert by creating meringue cups and filling them with the cooked fruits. If you make kisses also, you can set one jauntily on top of each filling like a hat.

Another option would be a sponge cake roll with matzoh cake meal and spices, and fill it with the cooked fruits. If you try sixsonnets' idea, I would prebake the crust a bit as if you were crisping up a graham cracker or cooky crust. I could see doing that with a potato starch pudding made with tropical fruit juices, crushed pineapple, something like that. Just be sure the maccaroons do not have any nuts in them, as many do.

I'm with cool2bars on this one. Make something that's sure to work and guaranteed to be acceptable. It these substitutions were long term, it would make sense to try to figure out how to create this one dessert because you'd be making it again and again. But if it's short term, just go with something else.

The other issue you might run up against is perception. If people think you messed up and it might not be acceptable for passover, they might skip it just to be safe. Either that, or they're going to grill you on what sort of flour, what else is in there, how did you do this or that...and all the fun is out of it. And then you might find out that you did mess up and miss some subtle thing that you weren't aware of.

Better to find a proven recipe in this case and save the tarte for later.

I would make a flourless chocolate cake...they're delish and easy to make...then you don't have to stress...

If you're married to the tarte tatin, you could try using soy flour, or gluten free, but I'm not sure if either of those are kosher for passover...

Or as regards puff pastry, for that matter?

Puff paste is not kosher for Passover. Anything that is would be marked with the "P" symbol, and products made with flour need to be prepared under rabbinical supervision to ensure that they don't rise at all and that they are only cooked for a certain number of minutes. Eliminating rising is as critical to be kosher for Passover as leavening.

The supervision and timing are the reason why homemade matzoh is not considered kosher for Passover.

There's more information about the symbols here:

http://kosherfood.about.com/od/guidetokosherfoodlabels/ss/symbols_7.htm

Funny how people don't read the fine print. Having a nut allergy at Passover is difficult though I agree with the posters who say that giving up your dream of Tarte Tatin would be the way to go. Tarte Tatin does not go with Passover at all.

Why not make these coconut-chocolate chip macaroons (coconut is not usually included with nut allergies but do check to be sure).

http://www.marthastewart.com/recipe/chocolate-chunk-macaroons?lnc=abe8dc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_macaroons

Some type of apple crisp with matzoh meal topping might work, or just make David Lebovitz's incredible chocolate-covered matzoh:
http://www.izzyeats.com/2007/04/let-my-people-and-yours-eat.html
You can't go wrong with that!

YOu know, I do actually have a recipe for something like that, though maybe not. It's a recipe for a "crust" for shepherd's pie, but it comes otu more like a crepe. You need to use cake meal (finely ground matzah meal), eggs and water, but I'm forgetting the amounts right now. POtato starch might be involved as well. My Pesach cookbooks are still boxed up with the pots and pans but will be unpacked tonight, bli ayin hara.

@juliec, cashew butter is KfP. I recommend the Haddar brand. It's almost twice as much as what I'd get a Stop & Shop, but it's more than twice the deliciousness.

But this... THIS is my favorite Passover dessert: Chocolate covered matzah, KfP marshmallows, a tea light. Because you can light a candle from an existing flame, light some tea lights, use some kebab skewers for sticks, toast them marshmallows REAL good, and s'mores yourself silly. I had this epiphany three years ago and now it's a family tradition.

TJ's puff pasty is sweetened. Try making a savory dish with it, YUCK!

I'll take bland Pepperidge Farm over TJs sweet stuff any day.