BLUEBERRY KIWI TART

Yields: 4

    Ingredients

• 
  
•  
• 
  
• 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

---

Directions

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.

PROCESSOR TART DOUGH

Ingredients

U.S.

Metric

Conversion 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

---

Directions

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.

ASPARAGUS~

Years ago, I went to my Uncle Jan's for dinner,  It was at Easter.  My son Gregory was a little baby.  He made Asparagus cut in 2 inch pieces and sauteed them with fresh sliced mushrooms in butter.  Added a bit of kosher salt and fresh ground pepper to taste.  It was one of the best things I ever tasted.  I make it all the time.  I made it for Easter dinner.  I came home from work tonight and my sister Susan, had made a quiche with the left overs.  Just as amazing!  Since it is Asparagus season I thought I would share the recipe with you.

ASPARAGUS AND MUSHROOM QUICHE

-sauteed fresh asparagus(cut into 2" pieces) and sliced fresh mushrooms in butter
-1 cup grated swiss cheese
-3 eggs
-2 cups, half and half
-kosher salt
-fresh ground pepper
-pie crust

take pie crust and put into a 9" pie plate.  Sprinkle cheese in crust along with asparagus and mushroom mixture.  In a bowl, combine the eggs, half and half, pinch of kosher sald and fresh ground pepper.  Whip together until well combined.  Pour mixture over the cheese and asparagus mixture.  You can top with a sprinkle of parmesan cheese and paprika if desired.  Bake at 350 degrees for 45 minutes to an hour.  Top will be slightly golden. ENJOY!~~~