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Strawberry-Kiwi-Almond Tart

Strawberry-Kiwi-Almond Tart
  • Prep 24 min
  • Total 45 min
  • Servings 12
Transform refrigerated crescent rolls into a fantastic dessert loaded with almond and fruit flavours.
May 7, 2010


  • 1 pkg (7 oz) almond paste
  • 1/4 cup (50 mL) butter or margarine, softened
  • 2 tbsp (25 mL) all-purpose flour
  • 1 egg
  • 1 can (8 crescents) Pillsbury* Crescents
  • 1/4 cup (50 mL) apricot preserves
  • 2 cups (500 mL) sliced fresh strawberries
  • 2 kiwifruit, peeled, halved lengthwise and sliced


  • 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.

  • You’ll find the almond paste in tubes with the other baking ingredients at the grocery store. Check the date on the package for freshness. Fresh almond paste should be slightly soft.

No nutrition information available for this recipe
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