Kiwifruit Tart Food

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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

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

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

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.

GLAZED KIWI TART



Glazed Kiwi Tart image

Named for the kiwi bird of New Zealand, the kiwifruit has a delicious, mixed-fruit flavor and is high in vitamin C. Posted for ZWT8 - Australia. Found on an Australian food blog "Emelys Recipes". It is so very easy to make and is a lovely presentation for a dinner party or other special occasion! Increasing servings of both this recipe and the pate sucree to1.5 pies makes a nice 12 inch tart. Instead of a store bought pie shell, you can use any of the pate sucree or pate brisee recipes on this site. Try Recipe#483065 from Real Simple - so easy and you can pat it right into the pan - no rolling!!! Feel free to use other fruits - my pics show kiwi and strawberry. Yum!

Provided by Jostlori

Categories     Dessert

Time 25m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 8

1 unbaked pie shell, 9 inch
1 (8 ounce) package cream cheese, at room temperature
2/3 cup sugar
1 1/2 teaspoons vanilla extract
3 tablespoons heavy cream
3 ripe kiwi fruits
1/4 cup apricot preserves
1 tablespoon water

Steps:

  • To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.
  • For the filling, combine cream cheese,sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.
  • Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.
  • To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.

Nutrition Facts : Calories 449.4, Fat 25.9, SaturatedFat 11.5, Cholesterol 51.9, Sodium 287, Carbohydrate 51.4, Fiber 2.2, Sugar 32.5, Protein 4.7

KIWI STRAWBERRY TART



Kiwi Strawberry Tart image

Make and share this Kiwi Strawberry Tart recipe from Food.com.

Provided by GingerPeach

Categories     Tarts

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup 2% low-fat milk
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 egg
1/2 cup nonfat vanilla yogurt
1/2 cup white chocolate instant pudding
1/2 lb fresh strawberries
4 fresh kiwi fruits
1 teaspoon confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees
  • Mix the crust ingredients, using only enough milk to get the consistency you want.
  • On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
  • Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
  • Bake for about 15 minutes.
  • Meanwhile, prepare the instant pudding and refrigerate.
  • Next, wash and chop the strawberries, peel and slice the kiwis.
  • Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
  • Use a spatula to smooth the pudding evenly over the cake layer.
  • Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
  • Serve immediately or refrigerate. It should last a day or two in the fridge.

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Cuisine Modern Australian
Category Dessert, Afternoon Tea
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Total Time 1 hr
  • Process flour, sugar and butter until mixture resembles fine crumbs. Add 1 egg yolk and 1-2 teaspoons chilled water; process until dough just comes together. Turn out dough onto a lightly floured work bench; knead lightly. Shape dough into a flat disc. Wrap in plastic food wrap; chill for 30 minutes.
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  • Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm-round (base diameter) fluted tart pan with removable base. Roll pastry between sheets of baking paper large enough to line prepared pan. Ease into pan; trim excess pastry. Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper; bake for 10 minutes more or until just coloured. Cool in pan.


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