Knead the flour with 100 g softened butter, sugar, the egg and 1 pinch of salt into a smooth dough and leave to cool for 30 min. with the lid closed. In the meantime, remove the skin from the kiwis and cut them into 2 cm thick slices.
Pour the powdered sugar into an ovenproof tart pan and caramelize on the hot stove top.
Add pine nuts and 50 g butter to the mold and stir until smooth caramel, spread evenly on the bottom of the tart.
Place kiwi slices on top of the caramel. Roll out the dough to the size of the pan, fold it onto the pastry roll and roll it over the tart pan again. Smooth the edge and press it into the form all around. Bake in a hot oven at 200 °C on the 2nd rack from the bottom for 20 to 25 minutes. Turn the hot tart out onto a plate and garnish with lemon balm.
Enjoy the baking!
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