Recipes › Kiwi (Hardy) › Kiwiberry Fruit Tart
Kiwiberry Fruit Tart
A classic French-style patisserie tart with a crisp, buttery sweet pastry shell, a silky vanilla crème pâtissière filling, and a topping of jewel-bright kiwiberries arranged in neat, overlapping circles. The kiwiberries are sliced to reveal their emerald green interior and brushed with a warm jelly glaze that makes the finished tart look extraordinary. A proper celebration pudding.
Kiwi (Hardy) is usually ready October to November. More kiwi (hardy) recipes, or see what to sow this month where you are.
Ingredients
- 300 g hardy kiwiberries, halved or sliced
- 200 g plain flour, for pastry
- 100 g cold unsalted butter, cubed, for pastry
- 30 icing sugar, for pastry
- 1 egg yolk, for pastry
- 2 tbsp cold water
- 250 ml whole milk, for crème pâtissière
- 3 egg yolks, for crème pâtissière
- 60 caster sugar, for crème pâtissière
- 25 g cornflour, for crème pâtissière
- 1 tsp vanilla bean paste
- 20 g unsalted butter, for crème pâtissière
- 3 tbsp apple jelly or apricot jam, warmed, for glaze
Contains: cereals gluten, eggs, milk.
Method
- Make the pastry: rub cold butter into flour and icing sugar to fine crumbs. Mix in egg yolk and cold water to form a dough. Wrap and chill for 20 minutes.About 10 min
- Preheat oven to 190°C (170°C fan). Roll out pastry and line a 23cm tart tin. Blind bake for 12 minutes, remove beans, bake for 8 minutes more until golden. Cool completely.About 25 min
- Make the crème pâtissière: heat the milk to just below boiling. Whisk egg yolks, caster sugar, and cornflour together in a bowl. Pour the hot milk over while whisking constantly. Return to the pan and cook over medium heat, stirring constantly, until the cream thickens and boils. Cook for 1 further minute, then remove from heat and stir in the vanilla and butter. Press cling film directly onto the surface and chill.About 15 min
- Beat the chilled crème pâtissière until smooth and spreadable. Spoon into the cooled pastry case and smooth the surface. Refrigerate for 30 minutes.About 5 min
- Arrange the sliced or halved kiwiberries over the top of the tart in tight, overlapping circles. Brush gently with the warm apple jelly or apricot jam glaze. Serve within 2 hours.About 10 min
Tips
- The crème pâtissière must be stirred constantly as it thickens or it will form lumps.
- Slice the kiwiberries just before arranging to prevent them drying out.
Ring the changes
- Add a thin layer of lemon curd under the crème pâtissière for a citrus lift.
- Arrange the kiwiberries cut-side up in rosette patterns for a more dramatic presentation.
Keeping it
Assemble and glaze no more than 2 hours before serving. Keep chilled. Pastry case can be made 2 days ahead.
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