Kiwi Strawberry Tart Recipes

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

Steps:

• Preheat the oven to 375 degrees
• Mix the crust ingredients, using only enough milk to get the consistency you want.
• On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
• Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
• Bake for about 15 minutes.
• Meanwhile, prepare the instant pudding and refrigerate.
• Next, wash and chop the strawberries, peel and slice the kiwis.
• Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
• Use a spatula to smooth the pudding evenly over the cake layer.
• Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
• Serve immediately or refrigerate. It should last a day or two in the fridge.

Steps:

• Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
• Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
• Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

Steps:

• Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
• In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
• In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
• Cooking time is cooling time.