Kiwifruit Tart Recipes

KIWIFRUIT TART

Kiwifruit Tart image

This is from The Complete Vegetarian Cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. "This delicious French Tart can also be made with halved stoneless Angelina or dark red plums."

Provided by dicentra

Categories Tarts

Time 35m

Yield 1 tart

Number Of Ingredients 7

Ingredients

1 (8 inch) prepared pie crusts
2 lbs kiwi fruits (about 12)
1/4 cup ground almonds
4 tablespoons sugar
2 eggs
5 tablespoons cream
1 tablespoon orange flower water

Steps:

Peel kiwifruit and cut into ¼ inch slices. Beat all the remaining ingredients together.
Arrange kiwifruit, overlapping slices in circles in the pie shell, starting at the edge and working into the middle.
Pour egg mixture over and brush over any fruit that is not coated.
Bake at 425 for 25-30 minutes or until filling is firm. Serve warm or cool with sifted powdered sugar.

Nutrition Facts : Calories 2061, Fat 103, SaturatedFat 32, Cholesterol 506.2, Sodium 1024.2, Carbohydrate 264.1, Fiber 35.9, Sugar 134.2, Protein 39.4

MARVELOUS MURRAY'S KIWIFRUIT TART

Marvelous Murray's Kiwifruit Tart image

Categories Fruit Dessert Bake Kiwi Summer Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes one 11-inch tart

Number Of Ingredients 10

Ingredients

Sweet pastry dough
rice for weighting shell
1 cup hazelnuts (about 1/4 pound)
8 kiwifruits
1/2 vanilla bean
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 large eggs
1/2 cup sugar
1 tablespoon dark rum

Steps:

Reserve a quarter of dough for another use. On a floured surface with a floured rolling pin roll out remaining dough into a 14-inch round (about 1/8 inch thick) and fit into an 11- by 1 1/4-inch round tart pan with a removable fluted rim. Trim dough flush with rim. (Don't worry if dough cracks; press dough together to patch any holes.) Prick shell lightly all over with a fork. Chill shell, covered, 30 minutes.
Preheat oven to 425°F.
Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 15 minutes and remove weights or rice. Bake shell until pale golden, about 10 minutes more, and transfer to a rack to cool.
Reduce temperature to 350°F.
Chop hazelnuts. Peel kiwifruits and quarter lengthwise. Halve vanilla bean half lengthwise and scrape seeds into a small saucepan, reserving pod for another use. Add butter and melt over moderately low heat until golden brown. Cool mixture to room temperature.
Into a small bowl sift flour. In a bowl with an electric mixer beat eggs with sugar and rum until thick and pale. Fold in flour gently but thoroughly. Fold butter into egg mixture gently but thoroughly.
Arrange kiwifruits evenly in one layer in tart shell and pour filling over them, spreading evenly. Sprinkle hazelnuts over filling and bake in middle of oven 35 minutes, or until top is golden. Cool tart in pan on a rack.

KIWI TART

Kiwi Tart image

Categories Fruit Dessert Bake Quick & Easy Cream Cheese Kiwi Spring Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
6 oz cream cheese, softened slightly
2 tablespoons sugar
2 tablespoons milk
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon vanilla
3 firm-ripe kiwifruit, peeled and thinly sliced
Special Equipment
an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

Put oven rack in middle position and preheat oven to 450°F.
Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
Spread cream cheese filling in cooled shell and top with kiwi slices.

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