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Kiwi Blueberry Cream Cheese Tart

I have been collecting blueberry recipes for several years, and this is a new one that I have added to my collection. The tart is made with cream cheese then topped with fresh fruit, so it makes a beautiful presentation. The original recipe comes from the King Arthur catalog, but it was also posted by Mags at The Other Side of Fifty. I have made a few slight adaptations of my own.







Kiwi Blueberry Cream Cheese Tart

Crust
1 refrigerated pie crust (or you can make your own)

Preheat oven to 375 degrees F. Roll the refrigerated pie dough out and place in a 9-inch tart pan. Press the dough firmly up the sides. Prick the crust with a fork, then bake for 15 - 20 minutes, or until lightly browned.

Filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 cup cream or half & half
1/4 teaspoon Fiori di Sicilia or the zest of one medium orange or lemon (I used 1/2 teaspoon vanilla extract and 1/4 teaspoon orange extract)

Beat the cream cheese and sugar with an electric mixer until well blended. Scrape down the beaters and the sides of the bowl, then beat in the eggs, one at a time. Beat in the cream and the Fiori di Sicilia. Pour filling into baked crust. Reduce oven heat to 350 degrees F, and bake for 20 - 25 minutes, or until tart is nearly set in the middle. Remove the tart from the oven and allow to cool at room temperature for several hours. Just before serving add topping.

Topping
2 peeled, sliced kiwi fruits (I used 3 kiwis)
1 pint blueberries
3 tablespoons apricot preserves
1 - 2 tablespoons hot water

Arrange fruit on top of tart. Thin apricot preserves with water, then brush lightly over fruit before serving.

Prepare the crust for baking in the tart pan by pressing the dough up the sides of the pan. This is the first time that I have ever bought one of these refrigerated pie crusts for a recipe, I typically make my own. It was very handy!

Pour the filling into the baked crust, then bake for 20 - 25 minutes.


For the topping you need blueberries and kiwis.


You also need apricot preserves.


Has anyone besides me ever had any trouble peeling a kiwi? I finally learned how to peel one properly. You need a paring knife and large sized spoon like a soup spoon.


First cut each end off the kiwi (about 1/2 inch).


Then insert the spoon just under the skin. Push the spoon all the way around the fruit under the skin.


The peel will be loosened and slip right off with no waste of fruit.


Then it will be ready to slice.



Add the kiwis and blueberries to the cooled tart and brush lightly with the thinned apricot preserves.




This tart is similar to my Fruit Pizza, but that recipe is made with a sugar cookie crust, so it is sweeter. If you're a fan of fresh fruit I think you'll love this tart!



I have been collecting blueberry recipes for several years, and this is a new one that I have added to my collection. The tart is made with cream cheese then topped with fresh fruit, so it makes a beautiful presentation. The original recipe comes from the King Arthur catalog, but it was also posted by Mags at The Other Side of Fifty. I have made a few slight adaptations of my own.







Kiwi Blueberry Cream Cheese Tart

Crust
1 refrigerated pie crust (or you can make your own)

Preheat oven to 375 degrees F. Roll the refrigerated pie dough out and place in a 9-inch tart pan. Press the dough firmly up the sides. Prick the crust with a fork, then bake for 15 - 20 minutes, or until lightly browned.

Filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 cup cream or half & half
1/4 teaspoon Fiori di Sicilia or the zest of one medium orange or lemon (I used 1/2 teaspoon vanilla extract and 1/4 teaspoon orange extract)

Beat the cream cheese and sugar with an electric mixer until well blended. Scrape down the beaters and the sides of the bowl, then beat in the eggs, one at a time. Beat in the cream and the Fiori di Sicilia. Pour filling into baked crust. Reduce oven heat to 350 degrees F, and bake for 20 - 25 minutes, or until tart is nearly set in the middle. Remove the tart from the oven and allow to cool at room temperature for several hours. Just before serving add topping.

Topping
2 peeled, sliced kiwi fruits (I used 3 kiwis)
1 pint blueberries
3 tablespoons apricot preserves
1 - 2 tablespoons hot water

Arrange fruit on top of tart. Thin apricot preserves with water, then brush lightly over fruit before serving.

Prepare the crust for baking in the tart pan by pressing the dough up the sides of the pan. This is the first time that I have ever bought one of these refrigerated pie crusts for a recipe, I typically make my own. It was very handy!

Pour the filling into the baked crust, then bake for 20 - 25 minutes.


For the topping you need blueberries and kiwis.


You also need apricot preserves.


Has anyone besides me ever had any trouble peeling a kiwi? I finally learned how to peel one properly. You need a paring knife and large sized spoon like a soup spoon.


First cut each end off the kiwi (about 1/2 inch).


Then insert the spoon just under the skin. Push the spoon all the way around the fruit under the skin.


The peel will be loosened and slip right off with no waste of fruit.


Then it will be ready to slice.



Add the kiwis and blueberries to the cooled tart and brush lightly with the thinned apricot preserves.




This tart is similar to my Fruit Pizza, but that recipe is made with a sugar cookie crust, so it is sweeter. If you're a fan of fresh fruit I think you'll love this tart!



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