SHF #9: Tantalizing Titillating Tempting Tarts

Are you seeing GREEN yet? Cos that's one Very Green Kiwi Tart that will blow your mind. This is my first time taking part in SHF and I was rather excited. Mainly because tarts are one of my favourites. I just love how the shortcrust pastry crumbles in your mouth when you bite into it. Perfecto.



Anyway, you can actually substitute the kiwi with other summer fruits such as peaches and strawberries, or why not a mix of all - i'm sure the colours would be oh-so-lovely.

Jarrett of life in flow is the host of this month's SHF and of course, the tart theme couldn't have come at a better time. This is only my second attempt at baking a tart and I must say, I think I am getting the hang of it. I loved how well the pastry for this kiwi tart turned out. It disappeared really quick, thanks to my hungry siblings!



Not only was this tart easy to make, it sure does look darn pretty. It's something I'd bake for a party. I guess I have Epicurious to thank. They do provide amazing recipes that work like a dream.

This kiwi tart recipe called for some refrigerated pie dough. I didn't have any so I made mine from scratch and have included the recipe here too. Check it out.

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Kiwi Tart

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

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.

Cooks' note:Tart can be made 4 hours ahead and chilled, covered.
Bring to room temperature before serving.

Makes 8 servings.

GourmetQuick Kitchen
April 2005
Epicurious.com © CondéNet, Inc. All rights reserved.

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Press-In Crust

This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it with creamy lemon curd for a delicious tart.

1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
1/2 cup cold unsalted butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt

1. Pulse flour, butter, sugar, and salt only until moist crumbs form.

2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.

3. With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.

4. Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350° until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely.

*Note* They didn't specify which kind of sugar so I decided to go with confectioner's sugar a.k.a. icing sugar

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* The round-up of SHF #9: Tantalizing Tillating Tempting Tarts can be found at life in flow *