|
Kiwi-Strawberry
Tart
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...
Crust
1 cup King Arthur Unbleached All-Purpose Flour
3/8 cup (6 tablespoons) butter, chilled and cut into
small pieces
1 tablespoon granulated sugar
1/2 teaspoon salt
3 to 3 1/2 tablespoons ice water
Filling
1/2 cup yogurt cheese*, made from 1 cup low-fat
vanilla yogurt, or 1 1/3 small packages (4 ounces)
cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup heavy cream
Topping
1 1/2 cups (about 1/2 pint) strawberries, hulled and
sliced lengthwise
3 medium kiwis, peeled and sliced widthwise
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.
Let the dough rest at room temperature for 15
minutes. Roll it out to 1/4-inch thickness and fit
it into a 9-inch pie plate. Roll and crimp the top
edges of the crust decoratively between your
forefinger and thumb, and prick the bottom of the
crust all over with a fork. Chill for 30 minutes.
When the crust has chilled, bake it in a preheated
350°F oven for 20 to 25 minutes, until it's golden
brown and cooked through. Transfer to a wire rack to
cool.
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.)
Melt the jelly and water in a small saucepan over
low heat, cool slightly, then brush it over the
entire surface of the tart. Chill for several hours
before serving. We actually refrigerated it
overnight, and the next day the crust was amazingly
crisp! Yield: 14 servings.
Nutrition information per serving (1/14 of tart made
with yogurt cheese, 84g): 199 cal, 11.3g fat, 2g
protein, 10g complex carbohydrates, 11g sugar, 1g
fiber, 39mg cholesterol, 94mg sodium, 124mg
potassium, 126RE vitamin A, 22mg vitamin C, 53mg
calcium, 44mg phosphorus. Note: Using cream cheese
adds 15 cal, 2.6g fat, 8mg cholesterol and 17mg
sodium per serving (and means losses in potassium,
calcium and phosphorus).
|
