Kiwifruit shortbread tart

Yield: 4 servings

Measure Ingredient
¼ cup Sugar
1 cup All purpose flour
1 \N Stick cold unsalted butter
\N \N For lime cream:
1 cup Sour cream
¼ cup Sugar
2 teaspoons Fresh lime juice
3 \N To 4 firm ripe kiwifruits

Preheat oven to 375 degrees.

Make crusts:

In a food processor pulse together sugar and flour. Cut butter into small pieces and add to flour mixture, pulsing until mixture forms a crumbly dough, about 15 seconds. Divide dough in half and roll out each half between 2 sheets of waxed paper into an 8-inch round (about ¼-inch thick). Remove top sheets of waxed paper and trim rounds to make perfect circles. Invert rounds onto an ungreased baking sheet and carefully remove remaining sheets of waxed paper. Bake rounds in middle of oven until pale golden, about 8 minutes. Cool shortbread on sheet on a rack 5 minutes and transfer to rack to cool completely.

Make lime cream:

In a bowl, stir together sour cream, sugar, and lime juice.

Peel kiwifruits and cut crosswise into ⅛-inch thick slices. Spread cream onto shortbread and decoratively top with fruit slices.

Yield: 4 servings


All recipes courtesy of Gourmet Magazine For shortbread crusts:

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