Kiwi Strawberry Tart Recipe
Servings: 1
Ingredients
- Crust
- 1 c. King Arthur Unbleached All-Purpose Flour
- 3/8 c. butter (6 Tbsp.) chilled and cut into small pcs
- 1 Tbsp. granulated sugar
- 1/2 tsp salt
- 3 Tbsp. ice water (3 to 3 1/2) Filling
- 1/2 c. yogurt cheese* made from 1 c. low-fat vanilla yogurt, or possibly 1 1/3 small
- 1 pkt (4 ounces) cream cheese, at room temperature
- 1/2 c. granulated sugar
- 1 tsp vanilla
- 1 c. heavy cream Topping
- 1 1/2 c. strawberries (about 1/2 pint) hulled and sliced lengthwise
- 3 med kiwis peeled and sliced length wise
- 3 Tbsp. apple jelly
- 1 tsp water
Directions
- Crust: In a medium bowl, whisk together the flour, sugar and salt. With a pastry blender or possibly two knives, cut in the butter till the mix resembles coarse meal. Add in the ice water, 1 Tbsp. at a time, tossing the mix with a fork or possibly your fingers till it holds together. Form the dough into a ball, flatten it into a disk, wrap it in plastic and refrigeratefor several hrs or possibly overnight.
- Let the dough rest at room temperature for 15 min. Roll it out to 1/4-inch thickness and fit it into a 9-inch pie plate. Roll and crimp the top edges of the crust decoratively between your forefinger and thumb, and prick the bottom of the crust all over with a fork. Refrigeratefor 30 min.
- When the crust has chilled, bake it in a preheated 350F oven for 20 to 25 min, till it's golden and cooked through. Transfer to a wire rack to cold.
- Filling: In a medium bowl, mix the yogurt cheese or possibly softened cream cheese gradually into the sugar and vanilla, beating all the while till the mix is very smooth. Whip the cream to stiff peaks and fold it gently into the cheese mix, just till it's fully incorporated. Spoon the filling into the cooled, baked crust and smooth with a spatula.
- Topping: Arrange the fruit in concentric circles over the top of the tart. (Starting from the outside of the crust, we laid the kiwi slices down in two circles, then filled the center with some of the strawberry slices and finally tucked the rest of them, pointed side up, into any remaining space. Any arrangement you think looks nice will work well.)
- Heat the jelly and water in a small saucepan over low heat, cold slightly, then brush it over the entire surface of the tart. Refrigeratefor several hrs before serving. We actually refrigerated it overnight, and the next day the crust was amazingly crisp!
- Yield: 14 servings
- NOTES : Somewhere in the territory between tart and pie, yet ultimately more akin to a tart, here's an attractive and refreshing dessert to serve beside steaming black coffee. Complete with flaky crust, satiny filling, fresh fruit and a glistening glaze, our taste-test tart, full of flavor and texture contrasts, disappeared awfully quickly...
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