Recipe#6 – December

Almond, apple and kiwi tart

ingredients (serves 6-8)

THE RECIPE

Preparing the crust

To make the crust, mix the ingredients together using your fingers or an electric mixer. Make sure not to overwork the dough. Once you have your dough, wrap it in plastic wrap and put it in the fridge for at least two hours. Ideally, you should prepare this the day before, or, for best results, make it well in advance and store it in the freezer until you are ready to use it.

Preparing the almond filling

While the dough is resting, you can prepare the almond filling. Mix the ingredients together using a spatula. Remember to take the butter out of the fridge in advance so that it has time to soften.

Preparing the garnish

I really like using unpeeled apples for this recipe. Simply cut the apples in half, and then cut each half into thin, regular slices. Repeat these steps for the kiwis, but don’t forget to remove their skins.

Assembling the tart

Once you have prepared the fruit, line a 24cm round or square tart pan with your crust. Generously spread half of the almond filling on top of the crust, and then arrange the fruit on top however you like.

Baking the tart

Bake the tart in an oven preheated to 180°C for 20–30 minutes. Once baked, brush a honey, butter and lemon mixture over the tart, and sprinkle roasted buckwheat seeds over the top.

Enjoy!

This recipe was created especially for EPFL by Chrislian Cordier, chef at Le Montreux Jazz Café.