Blueberry and Kiwi Fruit Tarts RecipeOrigin: America Period: Traditional |
Ingredients:
1 batch Sweet Shortcrust Pastry Dough 
Blueberry and Kiwi Fruit Tarts Preparation:Method:Chill the dough for 1 hour in the refrigerator then divide into 4 equal parts. Roll on a lightly-floured work surface and press evenly into the sides and bases of four 10cm diameter tart pans (ones with removable bases). Prick each one all over with a fork then place in the freezer and chill for 15 minutes. Meanwhile, combine 375g of the blueberries in a bowl with the granulated sugar, jam, lime juice and grated lime zest. Take the pie shells out of the freezer and fill with this mixture then set on a baking tray. Transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the pastry is golden and the filling is bubbling. Allow the tarts to cool on a wire rack then take out of their pans. Top with the remaining blueberries and sliced kiwi fruit then dust with icing sugar and garnish with a few strips of julienned lime zest before serving. |
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