Mandarin and Almond Free-Form Tarts. These rustic Mandarin and Almond Free-Form Tarts are simplicity at it’s best.
2 1/4 cups plain flour
1/3 cup almond meal
1/4 cup caster sugar
125g butter, chopped and chilled
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.