Name: Almond fruit tart
Cook time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Bake
Ingredients: 200.00 g puff pastry frozen; 125.00 ml butter; 150.00 ml castor sugar; 3.00 eggs just the yolks; 80.00 ml cornflour; 100.00 g almonds ground; 2.00 ml almond essence; 15.00 ml brandy; 25.00 ml orange liqueur; 150.00 g grapes; 6.00 apricots; 1.00 pineapple small; 15.00 ml Goldcrest Pure Honey or golden syrup

Recipe Disclaimer

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Ingredients (13)

Crust

200.00 g

puff pastry — frozen

Filling

125.00 ml	butter
150.00 ml	castor sugar
3.00	eggs — just the yolks
80.00 ml	cornflour
100.00 g	almonds — ground
2.00 ml	almond essence
15.00 ml	brandy

Fruit topping

25.00 ml	orange liqueur
150.00 g	grapes
6.00	apricots
1.00	pineapple — small
15.00 ml	Goldcrest Pure Honey — or golden syrup

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Method:

Preheat the oven to 200 ºC. Spray a 25 cm round pie dish with non-stick spray or grease well.
Roll out the pastry until slightly thinner and line the pie dish, pressing the pastry firmly along the sides of the dish. Trim the edges and chill.
Cream the butter and castor sugar until light and fluffy. Gradually beat in the egg yolks and add the cornflour, almonds, essence and brandy while beating.
Spoon the filling into the pie crust and bake for 15-20 minutes until nicely puffed out and golden brown.
Cool completely and place in the fridge.
Meanwhile, sprinkle the liqueur over the fruit and leave.
Arrange the fruit on top of the cooled tart just before serving and drizzle with honey or syrup.