Recipe for Apple Kiwi Tart

Preparation of the tart base: Mix 95 g of softened butter with 90 g of powdered sugar in a mixer fitted with a paddle attachment. When the mixture is homogeneous, add 30 g of almond flour and 2 g of salt. Next, pour in 55 g of room temperature eggs into the mixture. Once homogeneous, add 185 g of flour and 50 g of starch all at once. The mixture should be cohesive but not smooth. Turn the dough out onto a lightly floured work surface. Knead the dough with the palms of your hands to make it uniform. Once it is homogeneous, stop working it. Roll the dough roughly into a circle, wrap it in plastic wrap, and let it rest in the fridge for at least 1 hour.

Preparation of the tart shell for baking: Preheat the oven to 170 °C. Remove the dough from the refrigerator, take off the film, and place it between two sheets of parchment paper. Roll it out to 3 mm thick. Cut out a circle of dough larger than the one used for baking. (for me, 28 cm for a 20 cm diameter tart) Prick the dough with a rolling pin or a fork to prevent bubbles from forming. Fit the circle into a previously greased tart pan. Make sure to press the edges well to prevent them from falling during baking. Trim the excess with a knife. Bake the tart shell for 15 minutes. Meanwhile, beat 35 g of egg yolk with 9 g of cream. Once the 15 minutes are up, remove the shell and carefully unmold it. Generously brush the exterior and interior of the shell with the egg mixture. Bake again for 14 minutes. Once the shell is baked, place it on a rack to cool. If the dough gets too warm while in the pan, let it rest in the refrigerator for 15 minutes before baking to prevent the edges from drooping.

Preparation of the applesauce: Peel the apples and cut them into pieces. Put 25 g of butter, 2 tablespoons of sugar, and lemon juice into a saucepan. Let it cook for 10 minutes over medium heat, covered. Mash everything with a potato masher and let it cool before using.

Preparation of the kiwis: Peel the kiwis. Slice them with a mandoline to a thickness of 1.5 mm.

Assembling the tart: Spread the compote in the bottom (just a thin layer). Arrange the slices of kiwi in a rosette, flattening them slightly, as you need to leave a 5 mm border for the glaze. Reserve in the fridge while preparing the glaze.

To finish the preparation of the glaze: Blend the pieces of 55 g of kiwi with 100 g of water. Strain the resulting juice several times through a fine sieve to obtain a very clear juice. Pour it into a saucepan and add 30 g of sugar, a packet of vanilla sugar, and agar-agar. Bring to a boil for 10 seconds, then let it cool to about 50 °C. Pour the glaze over the tart and refrigerate for at least 30 minutes.