Ingredients for Glazed Kiwi Tart
- Unbaked Pie Shell
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- Vanilla Extract
- 1/4 cup (60ml) heavy cream
- Kiwi Fruits
- 1/4 cup (60g) apricot preserves
- 1 tablespoon water
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How to Make Glazed Kiwi Tart
- Preheat oven to 375°F (190°C).
- Prepare your pie crust: either use a store-bought 9-inch pie crust or follow your preferred pate sucree recipe (such as Recipe #483065 from Real Simple).
- Prick the bottom and sides of the pastry shell with a fork and bake for 12-15 minutes, or according to package directions, until lightly golden.
- Let the crust cool completely on a wire rack.
- In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1/4 cup (50g) granulated sugar, and 1 teaspoon vanilla extract until smooth.
- Gently fold in 1/4 cup (60ml) heavy cream until just combined.
- Spread the cream cheese mixture evenly into the cooled pastry shell.
- Peel 2-3 kiwis and thinly slice them using a paring knife.
- Arrange the kiwi slices on top of the cream cheese filling, overlapping slightly to create a beautiful pattern.
- For the glaze: In a small saucepan, combine 1/4 cup (60g) apricot preserves and 1 tablespoon water. Heat over low heat, stirring until the preserves are melted and smooth.
- Let the glaze cool slightly.
- Carefully spoon the glaze over the arranged kiwi slices.
- Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld and the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
129g
Fat
57g
Carbs
17g
