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Showing posts with label Kiwi. Show all posts
Showing posts with label Kiwi. Show all posts

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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Fruit Pizza

I enjoyed my weekend in Little Rock with Angela and Ginger. There wasn't time to do everything that I wanted to do, but Ginger and I got several projects completed. One food item that Ginger asked for while I was visiting was Fruit Pizza. The grandchildren are all big fruit fans and putting it in a pizza form just makes it that much more appealing. I think most every cook has a version of Fruit Pizza, and mine never looks the same twice. I have a basic recipe that I use, but the fruit can be changed according to taste.




Fruit Pizza
Crust and Filling
1 roll of refrigerated sugar cookie dough
1 package (8 ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Any fruit: blueberries, strawberries, pineapples, peaches, mandarin oranges, banana, grapes, or kiwi

Preheat oven to 350 degrees F. Spread cookie dough on a 12-inch greased pizza pan. Bake for 10 - 12 minutes, or until edges are lightly browned. Remove from oven and cool.
In a medium bowl, beat cream cheese until smooth; add powdered sugar and vanilla, beat together. Spread on cooled crust.
Arrange fruits in a circular pattern on top of cream cheese mixture.

Glaze
3/4 cup sugar
2 tablespoons cornstarch
1 cup orange juice

In a small saucepan, whisk together sugar and cornstarch; stir in orange juice. Cook and stir until glaze thickens, cool. Pour over fruits. Refrigerate fruit pizza at least 1 hour before serving.

Angela didn't have a round pizza pan, so I substituted a cookie sheet that I had sprayed with nonstick cooking spray. The sugar cookie dough will roll out easily if you place it between two sheets of parchment paper, then use a rolling pin to flatten it.


After the cookie dough is baked, let it cool, then spread the cream cheese mixture over it.


Arrange fruits in desired pattern, then spoon cooled glaze over the top.
I enjoyed my weekend in Little Rock with Angela and Ginger. There wasn't time to do everything that I wanted to do, but Ginger and I got several projects completed. One food item that Ginger asked for while I was visiting was Fruit Pizza. The grandchildren are all big fruit fans and putting it in a pizza form just makes it that much more appealing. I think most every cook has a version of Fruit Pizza, and mine never looks the same twice. I have a basic recipe that I use, but the fruit can be changed according to taste.




Fruit Pizza
Crust and Filling
1 roll of refrigerated sugar cookie dough
1 package (8 ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Any fruit: blueberries, strawberries, pineapples, peaches, mandarin oranges, banana, grapes, or kiwi

Preheat oven to 350 degrees F. Spread cookie dough on a 12-inch greased pizza pan. Bake for 10 - 12 minutes, or until edges are lightly browned. Remove from oven and cool.
In a medium bowl, beat cream cheese until smooth; add powdered sugar and vanilla, beat together. Spread on cooled crust.
Arrange fruits in a circular pattern on top of cream cheese mixture.

Glaze
3/4 cup sugar
2 tablespoons cornstarch
1 cup orange juice

In a small saucepan, whisk together sugar and cornstarch; stir in orange juice. Cook and stir until glaze thickens, cool. Pour over fruits. Refrigerate fruit pizza at least 1 hour before serving.

Angela didn't have a round pizza pan, so I substituted a cookie sheet that I had sprayed with nonstick cooking spray. The sugar cookie dough will roll out easily if you place it between two sheets of parchment paper, then use a rolling pin to flatten it.


After the cookie dough is baked, let it cool, then spread the cream cheese mixture over it.


Arrange fruits in desired pattern, then spoon cooled glaze over the top.
reade more... Résuméabuiyad
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