INGREDIENTS
- 1 cup whole blanched almonds
- Pie crust mix for 23 cm (9½ in) tart
- ½ cup sugar
- 125 g (4 oz) butter, softened
- 2 eggs
- ⅓ teaspoon almond essence (extract)
- 2 tablespoons flour
- 3 Zespri Green or SunGold kiwifruit
- ⅓ cup apple jelly, melted lightly
- Sweetened whipped cream (optional)
METHOD
- 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 kiwifruit 5 mm (¼ in) thick. Arrange the kiwifruit in an overlapping, spiral pattern over top of almond mixture. Brush with melted apple jelly. Serve with lightly sweetened whipping cream if desired
