Sunday, October 4, 2009

Marvelous Murray's Kiwi Fruit Tart

During the winter months there are always Kiwis in our house--the fruit not the bird!  I have found that the Kiwis here in Australia, are even tastier than those I have previously eaten.  I decided to take advantage of the end of the season and make one of our favorite tarts.  The following simple recipe comes from Epicurious.  I cut the Kiwis in rounds rather than quarters.

Marvelous Murray's Kiwi Fruit Tart

Sweet Pastry Dough

2 sticks (1 cup) cold unsalted butter
2 2/3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 large egg yolks
3 tablespoons ice water


Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. In a small bowl whisk together yolks and ice water. Add yolk mixture to flour mixture and toss or pulse until incorporated. Form dough into a ball and wrap in plastic wrap. Chill dough 1 hour.


rice for weighting shell
1 cup hazelnuts (about 1/4 pound)
8 kiwifruits
1/2 vanilla bean
3/4 stick (6 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 large eggs
1/2 cup sugar
1 tablespoon dark rum


Reserve a quarter of dough for another use. On a floured surface with a floured rolling pin roll out remaining dough into a 14-inch round (about 1/8 inch thick) and fit into an 11- by 1 1/4-inch round tart pan with a removable fluted rim. Trim dough flush with rim. (Don't worry if dough cracks; press dough together to patch any holes.) Prick shell lightly all over with a fork. Chill shell, covered, 30 minutes. Preheat oven to 425°F. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 15 minutes and remove weights or rice. Bake shell until pale golden, about 10 minutes more, and transfer to a rack to cool. Reduce temperature to 350°F. Chop hazelnuts. Peel kiwifruits and quarter lengthwise. Halve vanilla bean half lengthwise and scrape seeds into a small saucepan, reserving pod for another use. Add butter and melt over moderately low heat until golden brown. Cool mixture to room temperature. Into a small bowl sift flour. In a bowl with an electric mixer beat eggs with sugar and rum until thick and pale. Fold in flour gently but thoroughly. Fold butter into egg mixture gently but thoroughly. Arrange kiwifruits evenly in one layer in tart shell and pour filling over them, spreading evenly. Sprinkle hazelnuts over filling and bake in middle of oven 35 minutes, or until top is golden. Cool tart in pan on a rack.

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