The nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. Tart kiwis with blueberries and raspberries is a trio that makes for a perfect balance of tart and sweet. The almonds in the layers and on top make this colorful dessert irresistible.
6 tablespoons unsalted butter, melted
12-14 ouncesFisher® Sliced Almonds, finely ground
1 3/4 cup sugar
1/4 cup sugar
2 tablespoons all-purpose flour
4 large egg yolks
1 cup whole milk
1/4 teaspoon almond extract
1/4 cup apricot jam, melted
1 medium-sized kiwi, peeled and sliced into 1/4 inch slices
1/2 pint raspberries
1/2 pint blueberries
1/4 cupFisher® Sliced Almonds
Preheat the oven to 375°F.
Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about ½ of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn’t stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn’t form a “skin”. Refrigerate until completely cooled.
Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining ¼ cup of sliced almonds.