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Fresh Kiwi Tart
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Source: Carme Engel
| Crust | |
| 1 1/3 cups | flour |
| ½ teaspoon | salt |
| 1 teaspoon | sugar |
| 8 tablespoons | sweet butter |
| 1 | egg |
| 3 teaspoons | milk |
| Cream filling | |
| 3 | egg yolks |
| ¼ cup | sugar |
| ¼ cup | flour |
| 1 cup | milk |
| 1 tablespoon | sweet butter |
| 1 teaspoon | vanilla extract |
| ¼ teaspoon | almond extract |
| ¼ cup | blanched almonds, finely chopped |
| Glaze and topping | |
| 7 ounces | apricot preserves |
| 1 tablespoon | sugar |
| 6 | ripe kiwi fruit |
| almond, sliced, (for garnish) | |
The procedure for this dessert is simplified if you make the pastry crust and filling a day ahead. Only the final assembly, fruit topping, and glazing remain for the day of service. Since the glaze finish helps keep the tart fresh for several hours while it is chilling, you can assemble the tart early in the day.
Crust: Sift the flour, salt, and sugar together onto wax paper and set aside. Cut the butter into small bits and put it into a bowl for the electric mixer. Add the egg and milk and mix for a few minutes until well blended. Then add the flour mixture and mix the dough on low speed until it forms a ball and leaves the sides of the bowl clean. Gather the dough together, wrap in wax paper, and chill for 30 minutes.
Lightly flour a pastry cloth or board and roll out the dough to fit a 10-inch tart pan with a removable bottom. Gently transfer the dough to the pan and fit it into the bottom and up the sides of the pan, pressing the dough to the edges to prevent shrinkage. Trim the dough. Line the pastry with wax paper and weight the paper down with raw rice, dried beans, or aluminum nuggets.
Bake the pastry in a preheated 400?F oven for 10 minutes; then gently remove the wax paper and weights and continue to bake it for another 5 to 7 minutes or until golden and crisp. Remove it from the oven and set aside to cool. The pastry shell is now ready for filling. It can be baked a day ahead and kept at room temperature overnight.
Cream filling: Put the egg yolks and sugar into a small saucepan and beat well with a whisk or hand-held mixer. Beat in the flour and slowly pour in the milk, whisking constantly to remove lumps. Put the pot over very low heat on the stove and, whisking constantly, cook the mixture until it just comes to the boiling point. It will be quite thick at this point. Do not overcook it. Remove from the heat and stir in the butter, vanilla, almond extract, and chopped almonds. Transfer the filling to a small bowl, cover it tightly with plastic wrap, and chill thoroughly.
To assemble: Press the apricot preserves through a fine sieve into a small saucepan and stir in the tablespoon of sugar. Heat thoroughly to form a smooth glaze.
Peel and thinly slice the kiwi fruit into rounds. Brush a small amount of the apricot glaze over the bottom the pastry shell. Spoon the chilled pastry cream over all, using a thin spatula to spread it evenly over the bottom. Arrange the slices of kiwi fruit over the custard in a spiral, covering the entire surface of the tart. Gently brush the remaining glaze over the kiwi, using a soft pastry brush or goose feather so as not to disturb the fruit. Scatter the sliced almonds over all and chill until ready to use.
Another of Carme Engel's contributions.
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