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)
1 refrigerated pie crust
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
2 peeled, sliced kiwi fruits
1 pint blueberries
3 TBSP apricot preserves
1-2 TBSP hot water
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.
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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