Strawberry-Kiwi-Almond Tart

(7)
  1 reviews
  • 25 min prep time
  • 45 min total time
  • 8 ingredients
  • 12 servings

Ingredients

1
package (7 oz) almond paste
1/4
cup butter or margarine, softened
2
tablespoons all-purpose flour
1
egg
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/4
cup apricot preserves
2
cups sliced fresh strawberries (about 1 lb)
2
kiwifruit, peeled, halved lengthwise and sliced

Directions

  1. 1 Heat oven to 375°F. In food processor bowl with metal blade, place almond paste. Cover; process with on-and-off pulses until finely ground. Add butter, flour and egg; process until smooth. Set aside.
  2. 2 On ungreased cookie sheet, unroll dough into 1 large rectangle. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Fold 1/2 inch of dough edges over, forming crust rim.
  3. 3 Spread almond paste mixture over dough to within rim.
  4. 4 Bake 15 to 20 minutes or until crust is golden brown. Immediately spread preserves over tart. Arrange fruit over warm tart. Serve warm or cool.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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