If you've ever perused a cookbook, food magazine or a Williams-Sonoma catalog, you know how the food styling and photography can really entice you into baking something (or even more so, buying whatever it is that they're selling.) The latest King Arthur catalog had a photo of this kiwi-blueberry cream cheese tart that caught my eye immediately. The recipe suggests using any fresh fruit, but the coloring and contrast of the kiwi and blueberry topped tart absolutely mesmerized me. It was gorgeous. And I knew right then I'd have to bake it just to see if I could produce the same results. Keeping in mind that I am neither a professional baker, food stylist, fruit juggler, nor photographer, I think I did a fairly decent job at capturing the beauty of this tart. I hope you think so too.
Ok... so this is where I have to reiterate that I don't do pastry very well and typically rely on a store-bought pie crust. Sue me, hug me, or report me to Le Cordon Bleu, but I just know the strengths of my baking talent and crust making isn't one of them. You may of course make your own crust and know that I think less of you because you're better than me.
Cream Cheese Tart (adapted from King Arthur catalog)Crust:
1 refrigerated pie crust
Filling:
1 (8 ounce) package of cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup cream or half & half
1/4 tsp Fiori di Sicilia or the grated rind of one medium orange or lemon
Topping:
2 peeled, sliced kiwi fruits
1 pint blueberries
3 TBSP apricot preserves
1-2 TBSP hot water
Crust:
Preheat oven to 375 degrees.
Roll out refrigerated pie dough. Place in 9 inch tart pan and press the dough firmly up the sides. Prick the crust all over with a fork. Bake for 15-20 minutes, until lightly browned around the edges. Remove from oven.
Filling:
With electric mixer beat cream cheese and sugar until well blended. Scrape down the beaters and the sides of the bowl. Beat in eggs, one at a time, and then add the cream and the Fiori di Sicilia or grated rind. Pour filling into the baked crust. Reduce oven heat to 350 degrees and bake for 20-25 minutes, till the tart is nearly set in the middle. Remove tart from the oven and allow to cool at room temperature for several hours.
Just before serving, top with your choice of fruit and brush with apricot preserves that have been thinned with a little hot water..
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30 comments:
This is so beautiful! Those colors are amazing together!!
I am right there with you on the refrigerated pie crust. I can't make pie crust!!
Honestly I thought these were the KAF photos, they're that good. I would have found it hard to resist making (and eating) this beauty.
What a beautiful tart!!! Love the combination on kiwi and blueberries. I won't tell anyone that you used a store bought crust---lol
You did an awesome job recreating the beauty of the kiwi blueberry pie. My pastry talents are limited too. I would hug you for such a wonderful job.
Saw your comment about my cocktails. We obviously share a talent for enjoying cocktails.
That tart does look amazing, Mags! You always share such wonderful recipes with all of us.
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Hugs!
Mags,
I want to thank you for your comments on my blog. We must be kindred spirits!! We had our forth son when B. went back to school. It has been worth every sacrifice, for sure.
Bravo!!!!!! By the way, I'm getting in my car and should be at your house in about 12 hours.
this is absolutely beautiful! love the bright colors!!!
BEAUTIFUL pics!!!!
Your pictures are fantastic! This is the first time I have visited your blog. I love it and as soon as I post this comment I am going to sign up as a follower.
What a great combination of colors!! Such fresh fruit! This looks delicious!
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I'm too lazy to make pie crust and when I want to make a pie, for the most part, I go to the refrigerated section of the grocery and buy Pillsbury.
That said, you did a great job with the tart. The blueberries sealed it for me!
This looks fantastic! Love the kiwi blueberry combo!
Oh my gosh Mags - that is so beautiful and I am SO going to try it. You did a fab job and the photos are awesome!
I love all the ingredients you've used in this tart and can just imagine how well their flavors go together. A perfect tart in every way and so very stunning.
That tart looks wonderful. And the colors are perfect together. Great job.
Visually stunning. Not sure how it tastes, but the presentation alone is a winner.
Beautiful colors! I have a pie crust that is no-fail. Wanna give it a try? ;)
Wow this looks amazing. The colors are just stunning! I think this belongs on the cover of a Williams Sonoma magazine. And like you said, I am tempted to make it because it looks THAT good.
Absolutely beautiful! I have some pie dough in the freezer as we speak.I see no excuse NOT to make this (sans kiwi cause I'm allergic to it, but hey, strawberries and blueberries would work - very 4th of july-ish too) :o)
Those colors are bee-u-tiful!!! And yes, you did indeed capture the beauty. Are you sure your not a fruit juggler cause...?
Btw, what size tart pan did you use? Thanks!
Hanaa: I used a 9 inch tart pan. Thanks for asking that question. I'm going to edit the post to include that.
Beautiful tart! I had to laugh at your line, "Sue me, hug me, or report me to Le Cordon Bleu" - words to live by!
You are my idol- beautiful - and why make a pie crust when the refrigerated one is so good! - Yeast bread is rewarding to make - pie crust - no!
Oh my! This is just beautiful! The colors are so vivid and vibrant. I'm sure it tastes as good as it looks! Wonderful blog!
I love how the preserves/hotwater give the blueberries that glossy bright blue look. This is such a gorgeous dessert, jumped right out at me on tastespotting.com and there's a lot there to catch the eye!
Love the colors and the idea of combining blueberries and kiwi in a tart. I'm not a pastry crust guru either so store bought is perfectly fine with me too. Enjoy your weekend!
Just tried this recipe, and was a bit disappointed. The colours are lovely, but the orange is strong and the centre is runny.
anonymous: so sorry that you didn't enjoy the outcome of this recipe. Perhaps you didn't bake it long enough to set the filling?
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