Ingredients Jump to Instructions ↓

  1. 1 package (7 oz) almond paste

  2. 1/4 cup butter or margarine, softened

  3. 2 tablespoons all-purpose flour

  4. 1 egg

  5. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

  6. 1/4 cup apricot preserves

  7. 2 cups sliced fresh strawberries (about 1 lb)

  8. 2 kiwifruit, peeled, halved lengthwise and sliced

Instructions Jump to Ingredients ↑

  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. 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. Spread almond paste mixture over dough to within rim.

  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.


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