Thanks to some careful study of "Passover spongecake" recipes, I've found that flour in a traditional dessert recipe can be substituted out of the way during Passover, if the recipe doesn't use leavening agents like baking powder, baking soda (more on that another time), or yeast. This dessert has become a house favorite, using a mix of 4 parts matzo "cake meal" to 1 part potato starch, and using canned pears. I melted the butter for the filling stage, and next time I may melt it also for the pastry part -- a good time-saver when the recipe will allow it.
http://www.kingarthurflour.com/recipes/pear-and-almond-tart-recipe
