Glazed Kiwi Tart

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"Named for the kiwi bird of New Zealand, the kiwifruit has a delicious, mixed-fruit flavor and is high in vitamin C. I found on an Australian food blog "Emelys Recipes". It is so very easy to make and is a lovely presentation for a dinner party or other special occasion! Instead of a store bought pie shell, you can use any of the pate sucree or pate brisee recipes on this site. Try my recipe: Pate Brisee Food Processor Pie Crust from Real Simple - so easy and you can pat it right into the pan - no rolling!!! Feel free to use other fruits - my pics show kiwi and strawberry. Increasing servings of both this recipe and the pate brisee to 1.5 pies makes a nice 12 inch tart, and the presentation is beautiful if you make it in a tart pan with a removable bottom. Yum!"

Original recipe yields 7 servings


  • Serving Size: 1 (108 g)
  • Calories 340.1
  • Total Fat - 11.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 31.4 mg
  • Sodium - 344.7 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 32.7 g
  • Protein - 12.4 g
  • Calcium - 360 mg
  • Iron - 2.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.

Step 2

For the filling, combine cream cheese, sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.

Step 3

Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.

Step 4

To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.

Tips & Variations

  • Tart pan with removable bottom (optional)