Kiwi Strawberry Tart
1 cup King Arthur Unbleached All-Purpose Flour
3/8 cup butter (6 tablespoons)
small chilled and cut into pieces
1 tablespoon granulated sugar
1/2 teaspoon salt
3 tablespoons ice water (3 to 3 ½)
1/2 cup yogurt cheese* made from 1 cup
small low-fat vanilla yogurt, or 1 ⅓
1 pkt (4 ounces) cream cheese, at room
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup heavy cream
1 1/2 cups strawberries (about ½ pint)
hulled and sliced lengthwise
3 mediums kiwis peeled and sliced
3 tablespoons apple jelly
1 teaspoon water
Crust: In a medium bowl, whisk together the flour, sugar and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, tossing the mixture with a fork or your fingers until it holds together. Form the dough into a ball, flatten it into a disk, wrap it in plastic and chill for several hours or overnight.
Filling: In a medium bowl, mix the yogurt cheese or softened cream cheese gradually into the sugar and vanilla, beating all the while until the mixture is very smooth. Whip the cream to stiff peaks and fold it gently into the cheese mixture, just until it's fully incorporated. Spoon the filling into the cooled, baked crust and smooth with a spatula.
Topping: Arrange the fruit in concentric circles over the top of the tart. (Starting from the outside of the crust, we laid the kiwi slices down in two circles, then filled the center with some of the strawberry slices and finally tucked the rest of them, pointed side up, into any remaining space. Any arrangement you think looks nice will work well.)
NOTES : Somewhere in the territory between tart and pie, yet ultimately more akin to a tart, here's an attractive and refreshing dessert to serve beside steaming black coffee. Complete with flaky crust, satiny filling, fresh fruit and a glistening glaze, our taste-test tart, full of flavor and texture contrasts, disappeared awfully quickly...