1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
3/4 cup cold unsalted butter, cut into small pieces
1 teaspoon ground cinnamon
For the topping
1 cup confectioners' sugar
1/2 cup water
1 teaspoon vanilla extract
2 kiwis, sliced into 0.5 cm thick rounds
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup segmented tangerine peel (without the membrane)
1/2 cup Thompson seedless grape halves
Fresh mint leaves for garnish
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
3/4 cup cold unsalted butter, cut into small pieces
1 teaspoon ground cinnamon
For the topping
1 cup confectioners' sugar
1/2 cup water
1 teaspoon vanilla extract
2 kiwis, sliced into 0.5 cm thick rounds
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup segmented tangerine peel (without the membrane)
1/2 cup Thompson seedless grape halves
Fresh mint leaves for garnish
In a food processor, combine all the ingredients and pulse until they form a homogeneous mixture
Knead rapidly until you obtain a ball of dough
Mold it to fit the bottom and sides of an 23 cm diameter removable tart pan
Bake in a moderate oven (180°C) for 30 minutes or until firm and lightly golden
Let cool
To prepare the topping
In a saucepan, bring the confectioners' sugar and water to a boil, stirring constantly
Stop stirring and cook for four minutes or until the mixture thickens like a thick paste
Remove from heat, add vanilla extract, and let cool
Spoon the fruits with the syrup and reserve for two hours
Drain the fruits, reserving the syrup, and cover the tart with them
Decorate with fresh mint leaves and serve with the syrup on the side
