Raspberry kiwi tart
Raspberry kiwi tart recipe in the pie category
Recipe ingredients:
- Pastry:
- 1 cup flour
- 6 tablespoons butter
- 1/4 teaspoon salt
- 3 tablespoons ice water, more if needed
- Filling:
- 2 1/2 tablespoons cornstarch
- 1 1/2 cups milk
- 1 tablespoon orange liqueur
- 2 kiwi fruits
- 1/3 cup granulated sugar
- 1 egg
- 1, 10 ounces, package frozen raspberries, thawed and drained
- Glaze:
- 1/2 cup plus 2 tablespoons apricot preserves, put through sieve
Recipe method:
- Preheat oven to 425 degrees F.
- In medium bowl, stir together the flour and salt.
- Cut in the butter, using pastry cutter or 2 knives, until the mixture resembles coarse meal.
- Sprinkle with water, 1 tablespoon at a time, working into the flour with fork.
- Form into a ball. Roll between sheets of wax paper until dough is a circle, 12 inches in diameter.
- Fit into 10 inch tart pan. Trim off excess. Prick bottom with fork.
- Line with buttered foil and weigh down with rice or dry beans.
- Bake for 15 minutes.
- Remove foil and continue baking until golden, about 10 minutes more.
- In medium bowl, stir together the cornstarch and sugar. Then gradually stir in milk.
- Beat in the egg. Pour into a medium size saucepan and cook over medium heat, stirring constantly until the custard comes to a slow boil.
- Stir in the liqueur. Place plastic wrap over surface of custard and chill.
- Glaze: Heat the sieved apricot preserves and spread over top of fruits with a pastry brush. Chill until serving time.
- Spread custard over bottom of pre−baked pie shell.
- Arrange raspberries in the center and place slices of peeled kiwi around the outer edge of the tart.
Tags: raspberry, kiwi, tart, recipe, pie, recipes, cooking