Fresh and unusual, this tart will delight all palates to welcome the summer season.

For 6 to 8 people.

Ingredients :
&bull; 150 g of softened butter &bull; 120 g of powdered sugar &bull; 4 eggs &bull; 65 g of sifted flour &bull; 1 tbsp baking powder &bull; 4 or 5 kiwis , peeled and sliced &bull; salt &bull; whipped cream for decoration (optional)
FOR THE FROSTING: &bull; 120 g of powdered sugar &bull; 20 cl of rum

Preparation :
Preheat the oven to 160&deg;C (th. 5 &ndash; 6).
Line a 23 cm diameter mold with removable base with aluminum foil, butter the paper.
Warm a metal saucepan or bowl with hot water. Drain the water and immediately add the butter, sugar and 1 pinch of salt.
Mix carefully before incorporating the eggs one by one. Sift the flour and baking powder into the mixture, then mix everything together. Line the mold by spreading the dough with your fingers.
Arrange the slices of 2 kiwis on top. Place the tart on a baking sheet and bake for 15 minutes. Increase the temperature to 180&deg;C (th. 6) and continue cooking for 45 minutes, until the dough is golden brown.
Meanwhile, prepare the icing. Pour 20 cl of water into a saucepan, add the sugar and cook for 10 minutes over medium heat. Flavour with the rum and heat for another 5 minutes.
Leave to cool off the heat. Remove the tart from the oven and let it cool before turning it out onto a plate.
Spread half of the icing over the tart. Arrange the other kiwi slices on top and apply the remaining icing. Decorate with whipped cream if necessary before serving.

Recipe to be found in <a href="https://www.phaidon.com/store/cookbooks-food-and-drink/spain-the-cookbook-9781838668150/" target="_blank" rel="noopener">the book “Spain. The cookbook”</a> , published by Phaidon, by Simone and Inés Ortega, €49.95

The Recipe for Kiwi Tarta Borracha

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