Cakes,  Can be prepared in advance,  Dairy,  Dressed to Impress,  Fruit Cakes,  Gluten Free,  Kosher,  Pies and Sweet Tarts,  Vegetarian

Fruity Triple-Almond Tart

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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.

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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.