Saturday, May 14, 2011


blueberry-kiwi tarts
Yields: 4



  • 2  recipes Processor Tart Dough, (see tip below)
  • 3 1/2 cup(s) blueberries
  • 1/4 cup(s) granulated sugar
  • 2 tablespoon(s) seedless blueberry jam
  • 1 tablespoon(s) fresh lime juice
  • 1/2 teaspoon(s) grated lime zest
  • 2  kiwis, peeled, sliced
  • Confectioners' sugar, for dusting
  • Julienned strips lime zest, for garnishing

  1. Divide two recipes-worth of tart dough into 4 pieces. Press evenly over bottoms and sides of four 4 1/2-inch round tart pans with removable bottoms. Prick each with fork; freeze 15 minutes.
  2. Place oven rack in bottom position; heat oven to 400 degrees F. In a medium bowl, toss 2 1/2 cups of the blueberries, granulated sugar, jam, lime juice, and lime zest. Fill shells with berry mixture; place on baking sheet.
  3. Bake until crust is golden and fruit is bubbly, about 30 minutes.
  4. Cool tarts in pans on wire rack. Remove sides of pans. Top tarts with 1 cup blueberries and kiwi slices. Dust with confectioners' sugar and garnish with lime zest.

Tips & Techniques
To make the dough, refer to our easy Processor Tart Dough recipe. You'll need a double batch to make four 4 1/2-inch tarts -- we'd recommend making this recipe two times instead of doubling for an optimal result.


U.S.MetricConversion chart
  • 1 1/2 cup(s) all-purpose flour
  • 1 tablespoon(s) sugar
  • 1/4 teaspoon(s) salt
  • 1 stick(s) ( 8 tablespoons) unsalted butter, cold, cut up
  • 1 tablespoon(s) cold water, up to 3 tablespoons

  1. In food processor, combine flour, sugar, salt and butter until mixture resembles coarse crumbs, 10 to 15 seconds.
  2. Drizzle in 1 to 3 tablespoons cold water and stir with a rubber spatula until dough just comes together, dough should not be wet.

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