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Almond tart with Zespri kiwifruit
This tropical little number is a great summer dessert for the evening, or even an al fresco afternoon tea!
Serves: 6
Ingredients
- 1 cup of whole blanched almonds
- Pie crust mix for 9 1/2 inch pie tin
- ½ cup of Sugar
- 125g Butter softened
- 2 Eggs
- 1tsp Almond essence
- 2tbsp Flour
- 3 Kiwifruit Zespri Green or SunGold
- 1 cup of apple jelly 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.