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!
For more information, please visit: www.zespri.eu/en/
Ingredients
- 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)
Method
-
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.