Tapas Menu Almond tart with fruit salad

Name: Tapas Menu Almond tart with fruit salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 180 g Butter; 1 Organic Orange; 150 g Flour; 1 TABLESPOON Flour; 180 g Sugar; 1 Egg yolk (size M); 7-10 Tbsp Salt; 2 Eggs (size M); 100 g ground almonds with skin; 1/2 Bottle of bitter almond oil; 1 stem Peppermint; 1 Organic Lime; 1 TABLESPOON Honey; 1 Peach; 1 Nectarine; 100 g Strawberries; 1 cup (125 g) double cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

180 g Butter
1 Organic Orange
150 g Flour
1 TABLESPOON Flour
180 g Sugar
1 Egg yolk (size M)
7-10 Tbsp Salt
2 Eggs (size M)
100 g ground almonds with skin
1/2 Bottle of bitter almond oil
1 stem Peppermint
1 Organic Lime
1 TABLESPOON Honey
1 Peach
1 Nectarine
100 g Strawberries
1 cup (125 g) double cream
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Cut 80 g butter into cubes. Wash the orange hot, grate dry and grate about half of the peel thinly. Knead 150 g flour, 80 g sugar, egg yolk, 1 pinch of salt, 1-2 tablespoons cold water, half of the orange peel and butter cubes to a smooth dough. Roll out the dough on a floured work surface to a circle (approx. 24 cm Ø). Line a greased springform pan (18 cm Ø) with the dough. Cover the mould with foil and chill for about 30 minutes.
2
Prick the pastry base several times with a fork, line with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove baking paper and peas. Bake the short pastry base for another 5 minutes.
3
Meanwhile, for the filling, mix 100 g soft butter, 100 g sugar and eggs with the whisk of the hand mixer until creamy. Stir in almonds, 1 tbsp. flour, remaining orange peel and bitter almond oil. Add the filling to the pre-baked shortcrust pastry and bake at the same temperature for another 25 minutes. Remove the finished cake and put it in a cool place.
4
For the fruit salad, wash mint, shake dry, pluck leaves from the stalks and chop. Wash lime hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. Mix honey, lime juice and mint.
5
Wash the peach, nectarine and strawberries. Halve the peach and nectarine and remove stones. Dice the flesh. Clean the strawberries and cut them into small pieces according to size. Mix fruits and sauce. Whip the double cream briefly with the whisks of the hand mixer. Dust the cake with icing sugar, cut into pieces and serve with cream and fruits.