For more information, please visit:


  • 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)


  • 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.