Almond Crust
250 gr. (1 ¾ cups) Tami (GF), or another all-purpose GF flour, or plain flour (if you don’t follow a GF diet)
100 gr. (1 cup) ground almonds
30 gr. (¼ cup) caster sugar
150 gr. cold butter, cubed
1 egg
Knead everything except the egg into crumbs (in a bowl or your food processor)
Add the egg and knead only until you have a solid dough.
Cover with plastic wrap and refrigerate for an hour.
Almond Cream
200 gr. (2 cups) ground almonds
120 gr. soft butter
150 gr. (¾ cup) sugar
1 egg
½ tsp. almond extract (optional)
Mix everything well to a cohesive cream.
Fruit Layer
3 bananas and 6-7 ripe figs (or another combination of non-citrus fruit – nectarines, strawberries, peeled peaches, pears)
Slice the bananas diagonally, and the other fruit into circles.
Almond Topping
1 egg white
50 gr. (¼ cup) sugar
150 gr. (1½ cups) sliced almonds
Mix well.
Putting it all together
Preheat your oven to 160C/320F.
In a 24″ round tin layered with baking paper (including sides), or in individual tart tins, layer the dough on the bottom and sides (up to 2/3 height), using your fingers.
Pour the almond cream over the crust and make sure it is level.
Layer the fruit in circles over the almond cream.
Cover the fruit evenly with the almond topping.
Bake for 40 minutes until the crust and sliced almonds are a nice golden-brown.
Remove from oven and let cool completely.
