Almond tart with Zespri kiwifruit

  • Serves 6-8

This tropical little number is a great summer dessert for the evening, or even an al fresco afternoon tea!

Kiwi almond tart

For more information, please visit:



  • Whole blanched almonds 1 cup
  • Pie crust mix for 9 1/2 inch pie tin
  • Sugar ½ cup
  • Butter 125g, softened
  • Eggs 2
  • Almond essence 1 tsp
  • Flour 2 tbsp
  • Kiwifruit 3, Zespri Green or SunGold
  • Apple jelly 1 cup, melted
  • Whipped cream sweatened with icing sugar (optional)


  • Step 1

    Spread the almonds in single layer on cookie sheet. Toast at 190°C (375°F), 8 – 10 minutes, until lightly browned. Cool.

  • Step 2

    Prepare the pie crust dough according to package direction. Roll out and place into the tart pan. Set aside.

  • Step 3

    In a food processor, with metal blade in place, grind the almonds with the sugar. Mix in the butter, eggs and almond essence, until thoroughly combined. Blend in the flour.

  • Step 4

    Spoon the mixture into the prepared tart shell, smoothing out the top. Bake at 190°C (375°F) for 35 – 40 minutes, until golden brown. Cool.

  • Step 5

    Peel and slice the Zespri Green kiwifruit 5 mm (¼ in) thick. Arrange the Zespri Green kiwifruit in an overlapping, spiral pattern over top of almond mixture. Brush with melted apple jelly. Serve with lightly sweetened whipping cream if desired.