Petitchef

Kiwi tart

Dessert
10 servings
30 min
55 min
Very Easy

Ingredients

Number of serving: 10

For the Crust:

2 cups flour

1/2 teaspoon kosher salt

1 tablespoons sugar

1 1/2 sticks (12 tablespoons) cold unsalted butter, diced

1/2 cup ice water


For the Topping:

1/3 cup splenda

3 kiwi fruits, cut 1/8 inch thick

1 Granny Smith apple, cut 1/8 inch thick


For the Glaze:

1/2 cup orange reduction (or apricot jelly) combined with 2 tablespoons Grand Marnier or you can just omit the alcohol, heated up just before glazing the tart

3 to 5 tablespoons butter, to dot the tart at the end, if you wish.

Preparation

  • To make pastry, place flour, salt and sugar in bowl of food processor fitted with steel blade. Pulse for a few seconds to combine. Add butter and pulse 10 to 12 times or until butter is pea-sized. With motor running, pour ice water down feed tube and pulse just until dough starts to come together.
  • Dump onto floured board. Knead quickly into ball and wrap in plastic. Refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees. Line sheet pan with parchment paper and set aside or just tear a long sheet of aluminum foil, grease it a bit and then roll your tart crust directly onto it making sure you leave edges uncovered so you can lift them and make them look like rims.
  • Roll dough slightly larger than 10 by 14 inches. Place dough on prepared sheet pan or just pick up the aluminum "boat" and place it carefuly on the baking sheet. Refrigerate while preparing apples and kiwi fruits. You do not want to work on the apples before you are done with the crust because they will oxidize (turn brown).
  • Start with the kiwis by washing, peeling and cutting them 1/8 inch thick. Peel apples. Cut in half through stem. Using sharp knife and melon baller, remove stems and cores. Slice apples crosswise into 1/8-inch-thick slices.
  • Place overlapping slices of apples along with the cut kiwi fruits alternating rows on the tart. Make diagonal rows on both sides of first row until pastry is covered with apple slices. Sprinkle with 1/3 cup sugar or splenda. Dot with butter if using.
  • Bake for 45 minutes to 1 hour or until pastry is browned and edges of apples start to brown. Rotate pan once during cooking. To glaze: Heat orange reduction or apricot jelly . Brush over apples, kiwis and pastry. Using metal spatula, loosen tart so it doesn't stick to paper or aluminum foil. Cool. Serve warm or at room temperature.





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