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Spread the almonds in single layer on cookie sheet. Toast at 190°C (375°F), 8 – 10 minutes, until lightly browned. Cool.
Prepare the pie crust dough according to package direction. Roll out and place into the tart pan. Set aside.
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.
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.
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.