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.
