ClemenGold Tart

The pastry for this tart is nutty and flavourful because of the addition of almond flour. Bake the tart till golden, and serve warm with a dollop of fresh cream or a scoop of ice cream
ClemenGold Tart
ITP Images
ClemenGold Tart
July 16, 2019
Preparation Time 20-25 minutes (plus chilling time)
Cooking Time 30-40 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


½ tsp whole juniper berries
300g cake flour
135g ground almonds, reserve 60g for sprinkling
¼ tsp baking powder
115g spinneysFOOD Extra Fine Caster Sugar
270g salted butter, cubed
1 tsp vanilla extract
4 tbsp iced water

For the filling

1kg ClemenGolds, peeled and thinly sliced
110g granulated sugar
1 large egg, beaten


  • 1

    Preheat the oven to 220°C, gas mark 7, and line a large baking tray with baking paper

  • 2

    To make the pastry, finely crush the juniper berries in a pestle and mortar

  • 3

    Place all the dry ingredients in a food processor along with the crushed juniper berries. Add the cold, cubed butter and vanilla extract. Pulse until it resembles fine breadcrumbs. While the processor is running, slowly add just enough of the iced water to bring the pastry together

  • 4

    Place the pastry on a piece of cling wrap and flatten into a disc shape. Wrap completely and refrigerate for 30 minutes

  • 5

    Remove the pastry from the fridge and roll out between 2 sheets of baking paper to make a 32cm-diameter circle that is about 5mm thick

  • 6

    Transfer to a lined tray, sprinkle the remaining ground almonds over the base, leaving a 3cm border around the edge

  • 7

    Arrange the ClemenGold slices on top of the ground almonds and sprinkle the sugar over. Fold the edges over just enough to form a rim around the ClemenGolds

  • 8

    Brush the pastry with the beaten egg and place in the oven to bake for 30-40 minutes, or until the pastry is cooked through and golden.

  • 9

    Serve warm


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