Mandarin and Almond Free-Form Tarts

By Dixie Elliott

Mandarin and Almond Free-Form Tarts

Mandarin and Almond Free-Form Tarts. These rustic Mandarin and Almond Free-Form Tarts are simplicity at it’s best. 

Serves 4

2 1/4 cups plain flour

1/3 cup almond meal

1/4 cup caster sugar

125g butter, chopped and chilled

1 egg

1 tbsp chilled water

8 mandarins (such as clementine mandarins)

2/3 cup flaked almonds

1 egg, whisked (extra)

1 tbsp white sugar

 

1 Place flour, almond meal, sugar and butter in a food processor; process until mixture resembles fine breadcrumbs. Add egg and water; pulse until mixture forms a pastry. Turn onto a lightly floured surface; knead until smooth. Divide dough into 4 portions and form into 3cm-thick discs. Wrap in plastic film and refrigerate for 20 minutes.

2 Using a small, sharp knife remove skin and pith from mandarins. Remove segments and place in a fine sieve.

3 Preheat oven to 200°C. Line a baking tray with baking paper. Roll pastry out between 2 sheets of baking paper until 15cm round. Sprinkle 1 tbsp flaked almonds on pastry leaving a 3cm border. Place mandarin segments over almonds. Fold over border towards centre of tarts. Transfer to prepared tray. Brush pastry with egg wash; sprinkle remaining almonds and sugar over tarts. Bake for 15-20 minutes or until pastry is golden. Serve.

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