Recipe by Jostlori
Named for the kiwi bird of New Zealand, the kiwifruit has a delicious, mixed-fruit flavor and is high in vitamin C. Posted for ZWT8 - Australia. Found on an Australian food blog "Emelys Recipes". It is so very easy to make and is a lovely presentation for a dinner party or other special occasion! Increasing servings of both this recipe and the pate sucree to1.5 pies makes a nice 12 inch tart. Instead of a store bought pie shell, you can use any of the pate sucree or pate brisee recipes on this site. Try Pate Brisee Food Processor Pie Crust (Real Simple) from Real Simple - so easy and you can pat it right into the pan - no rolling!!! Feel free to use other fruits - my pics show kiwi and strawberry. Yum!
- 1 unbaked pie shell, 9 inch
- 1 (8 ounce) package cream cheese, at room temperature
- 2⁄3 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 3 ripe kiwi fruits
- 1⁄4 cup apricot preserves
- 1 tablespoon water
Directions See How It's Made
- To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.
- For the filling, combine cream cheese,sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.
- Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.
- To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.