Glazed Kiwi Tart
Bright, refreshing, and irresistibly elegant, this Glazed Kiwi Tart is the perfect dessert to showcase the natural beauty and vibrant flavor of fresh kiwis. With its buttery, melt-in-your-mouth tart crust, velvety homemade vanilla custard, and a dazzling arrangement of glossy kiwi slices, this recipe strikes the perfect balance between sophistication and simplicity. The final touch—a silky apricot glaze—adds a sweet, fruity shine that enhances every bite. Ideal for special occasions, brunch gatherings, or any time you want to impress, this tart is as stunning as it is delicious. Ready in just an hour with simple, pantry-friendly ingredients, the Glazed Kiwi Tart proves that gourmet desserts can be both approachable and utterly delightful.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.75 cups Unsalted butter (cold and cubed)
- 1 Egg yolk
- 2 tablespoons Ice water
- 1.5 cups Whole milk
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 4 Egg yolks
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (softened)
- 4 Fresh kiwis (peeled and sliced)
- 0.25 cups Apricot jam
- 1 tablespoons Water
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, mix the all-purpose flour and powdered sugar. Using a pastry cutter or your fingers, blend in the cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and ice water. Mix until the dough just comes together. Avoid overworking the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20-30 minutes.
Roll the chilled dough onto a lightly floured surface and fit it into a 9-inch tart pan, trimming any excess dough. Prick the bottom with a fork to prevent puffing.
Bake the crust in the preheated oven for 15-18 minutes or until golden. Let it cool completely.
For the custard, heat the milk in a medium saucepan over medium heat until it begins to steam, but do not boil.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
Remove from heat and whisk in the vanilla extract and softened butter. Let the custard cool slightly before covering it with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator.
Once the crust and custard are cooled, spread the custard evenly into the baked tart shell.
Arrange the kiwi slices decoratively on top of the custard.
In a small saucepan, heat the apricot jam and water over low heat until smooth. Strain to remove any chunks.
Brush the warm glaze over the kiwi slices to give them a shiny finish.
Chill the tart for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
3794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1416 mg | 472% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 265.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 770 mg | 59% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
