![\"2013-08-21](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-08-21-01.06.59-300x227.jpg\")
<\/a><\/div>\n<\/p>\nAlmond Crust<\/h3>\n
250 gr. (1 \u00be cups) Tami (GF), or another all-purpose GF flour, or plain flour (if you don’t follow a GF diet)
\n100 gr. (1 cup) ground almonds
\n30 gr. (\u00bc cup) caster sugar
\n150 gr. cold butter, cubed
\n1 egg<\/p>\n
Knead everything except the egg into crumbs (in a bowl or your food processor)
\nAdd the egg and knead only until you have a solid dough.
\nCover with plastic wrap and refrigerate for an hour.<\/p>\n
Almond Cream<\/h3>\n
200 gr. (2 cups) ground almonds
\n120 gr. soft butter
\n150 gr. (\u00be cup) sugar
\n1 egg
\n\u00bd tsp. almond extract (optional)<\/p>\n
Mix everything well to a cohesive cream.<\/p>\n
Fruit Layer<\/h3>\n
3 bananas and 6-7 ripe figs (or another combination of non-citrus fruit – nectarines, strawberries, peeled peaches, pears)
\nSlice the bananas diagonally, and the other fruit into circles.\n<\/p>\n
Almond Topping<\/h3>\n
1 egg white
\n50 gr. (\u00bc cup) sugar
\n150 gr. (1\u00bd cups) sliced almonds
\nMix well.<\/p>\n
Putting it all together<\/h3>\n
Preheat your oven to 160C\/320F.
\nIn 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.
\nPour the almond cream over the crust and make sure it is level.
\nLayer the fruit in circles over the almond cream.<\/p>\n
![\"IMG_2489\"](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/IMG_2489.jpg\")
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