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Kiwifruit Tart with Lime Curd Filling

Kiwifruit Tart with Lime Curd Filling
This recipe makes a single 10-inch tart or 6 individual tarts. You can assemble the tart(s) without the glaze up to 8 hours ahead. Brush with glaze just before serving. The curd keeps well in a covered container in the refrigerator for up to 10 days. It can also be bottled in sterilized jars for longer storage and gift giving.

The pastry recipe yields more than you will need for the kiwifruit tarts. Wrap the remaining pastry dough in plastic wrap and refrigerate for up to 1 week or freeze for up to 6 months.

Ingredients:

For the lime curd:

  • 1 cup granulated sugar
  • 14 Tbs. (1 3/4 sticks) unsalted butter, diced
  • Grated zest of 3 limes
  • 1/2 cup fresh lime juice
  • 4 eggs, lightly beaten

For the pastry shell:

  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup superfine sugar
  • 2 eggs, lightly beaten
  • 2 to 3 Tbs. low-fat or whole milk
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 2/3 cup cornstarch
  • Canola oil or cooking spray as needed

  • 1 egg white, lightly beaten
  • 4 or 5 kiwifruits, peeled and thinly sliced
  • 3 Tbs. apricot jam or passion fruit syrup

Directions:

To make the lime curd, in a saucepan over medium heat, combine the granulated sugar, butter, lime zest and lime juice and bring to a boil, stirring to dissolve the sugar. Remove from the heat, whisk in the eggs and pour into a heatproof bowl. Set over a saucepan with 2 inches of simmering water. Stir constantly until the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. (If you have a candy thermometer, you can cook the mixture directly over low heat. Stir constantly just until it reaches 170°F. Remove from the heat and stir for a minute.) Let the curd cool, cover the surface with parchment paper to prevent a skin from forming and refrigerate until ready to use.

To make the pastry shell, in the bowl of an electric mixer fitted with the flat beater, beat together the butter and superfine sugar until fluffy. Beat in the eggs and milk until blended. Stir in the flour, baking powder and cornstarch until the mixture comes together in a soft ball. Turn the dough out onto a lightly floured work surface and knead lightly. For a 9- or 10-inch pastry shell, divide into thirds. For tartlets, divide each third into 6 pieces. Press each piece into a disk and wrap in plastic wrap.

Roll out a dough disk between 2 sheets of plastic wrap to form a round 2 inches larger in diameter than your tart pan. Remove the plastic from the top and carefully invert the dough into the pan. Press the dough firmly and evenly into the pan, ensuring that the sides are not too thick. Remove the plastic wrap and run the rolling pin over the top to trim. Refrigerate for 10 to 15 minutes.

Preheat an oven to 325°F.

Cover the dough with oiled parchment paper or aluminum foil, pressing it evenly into the corners of the dough. Fill with pie weights or dried beans. Bake the shell for 15 minutes. If the paper sticks to the pastry, bake for a few more minutes; it should come off easily. Remove the paper and weights and continue baking until the shell is pale golden, 15 to 20 minutes more. Transfer the pan to a wire rack and let the pastry shell cool.

Increase the oven temperature to 350°F. Brush the inside of the baked pastry shell with the egg white. Bake for 4 to 5 minutes to set the egg white. Let the pastry shell cool completely on the wire rack.

Spoon the chilled lime curd into the cooled pastry shell and arrange the sliced kiwifruits on top. In a saucepan over medium-low heat, gently heat the jam, then strain to remove any solids. Brush the jam over the tart to form a glaze. Serve immediately. Serves 8.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006)