Kiwifruit Winter Tart
- 1¼ cups flour
- ½ cup chopped nuts
- ½ cup butter or margarine, softened
- Pastry cream
- 6-7 medium-sized California kiwifruit, pared and divided
- 1 tablespoon cornstarch
Combine flour, nuts, butter and 1/3 cup sugar with pastry blender until mixture resembles cornmeal. Press into a 10-inch tart pan with removable bottom. Bake at 350°F for 20-25 minutes or until lightly browned. Cool. Puree 2 kiwifruit; add water to equal ½ cup. Combine with ¼ cup sugar and cornstarch. Cook and stir until mixture thickens and boils. Cool. Slice remaining kiwifruit. Spread pastry cream in cooled shell. Glaze with cooked kiwifruit puree. Arrange kiwifruit slices over top of tart. Refrigerate until ready to serve.
Makes 1 (10 inch) tart or 10-12 servings.
Combine ½ cup sugar, 2 tablespoons cornstarch and ¼ teaspoon salt in saucepan. Stir in 2 cups milk; cook until mixture thickens and begins to boil. Stir small amount of hot mixture into 4 beaten egg yolks; return to pan. Cook and stir until thickened; stir in ½ teaspoon almond extract. Cool. Makes 2 cups.