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Kiwifruit-Strawberry Tart


1 cup flour                                                                       1 tablespoon sugar
1/8 teaspoon salt           5 tablespoons cold margarine, cut into small cubes

1/4 cup egg substitute or 1 egg, lightly beaten                          recipe Pastry

Cream (recipe follows)                             pint strawberries, cut into halves

3 kiwi, peeled and sliced                                      1/2 cup apricot preserves

1 tablespoon water

In large mixing bowl, combine flour, sugar and salt; mix well. Cut in margarine with pastry blender, until particles are the size of small peas. Stir in egg with fork and form dough into a ball.   Flatten ball into a 1/2-inch thick rectangle, approximately 5 x 4 inches. Wrap with plastic wrap and chill for 1 hour.   Prepare Pastry Cream (recipe follows); chill.
On lightly floured board, roll pastry to an 1/8-inch thick rectangle, about 9 x 12 inches.    Place dough on a double sheet of waxed paper, on a piece of cardboard cut to fit the bottom of the microwave (for ease in handling). Prick dough with fork every 1/2 inch.   Microwave on high for 5 to 7 minutes or until pastry is dry and opaque, rotating twice. Let stand in oven 5 minutes.   Transfer pastry to flat serving dish. Spread with pastry cream, leaving 1/2-inch crust free around edges. Arrange rows of strawberries and sliced kiwi on pastry cream.   Heat apricot preserves with 1 tablespoon water in a 1 cup microproof measure. Microwave on high 1 minute or until melted; stir well. Cool slightly.   Carefully spoon or brush fruit and crust with apricot glaze.

 

Pastry Cream:

3/4 cup skim or lowfat milk                                                        1/4 cup sugar

2 tablespoons flour                     1/4 cup egg substitute or 2 egg yolks, beaten

1 teaspoon vanilla                                                                                             


Pour milk into a 2-quart microproof measure and microwave on high for 1 1/2 minutes or until scalded, but not boiling.
In a 1-quart microproof casserole, combine sugar and flour.  Beat in egg substitute or yolks. Gradually add warm milk, beating constantly.   Microwave on high 35 seconds, beat.   Microwave for 1 to 2 minutes longer or until thickened and almost ready to boil, stirring every 30 seconds. DO NOT BOIL.   Remove from oven and beat in vanilla. Cool, stirring occasionally to prevent skin from forming or press piece of plastic wrap onto surface and freeze for 30 minutes to speed cooling.   Nutrition information per serving: 223 calories, 4 g protein, 7 g fat, 37 g carbohydrates, 0 mg cholesterol, 140 mg sodium. Percent calories from fat: 28%.

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